Fudgy Brownies 3 ounces bittersweet chocolate, chopped 1 ounce semisweet chocolate, chopped 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 3/4 cup sugar 1 teaspoon vanilla 2 large eggs ½ teaspoon salt ½ cup all-purpose flour ½ cup white chocolate chips (or any other chocolate of choice), optional ½ cup walnuts, optional You may also add in a couple tablespoons of any preferred liquor.      Preheat oven to 350 degrees. Butter and flour an 8-inch square baking pan, knocking out excess flour. In a saucepan melt bittersweet ,semisweet chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Let the chocolate mixture cool until it is lukewarm, then whisk in the sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined. Finally, stir in the white chocolate chips and walnuts if desired.     Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely before cutting.     Serving suggestion: Warm the brownie, add vanilla ice cream, hot fudge (raspberry liquor or sauce with hot fudge compliments well), whipped cream, and a sprinkle of toasted coconut (toast in 275 degree oven until golden, keep close eye on it b/c it toasts fairly quickly). Article by Yvonna Liang
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