NOTE: I beat the butter-sugar mixture for about a minute so it beat a lot of air into the batter. That provided a little more lift since this recipe doesn’t call for baking soda or baking powder.

NOTE: If you live in a high-altitude location, you may have to add a teaspoon of baking soda for these to raise properly.

NOTE: While my oven took about 30 minutes to bake these sufficiently, your oven may quick these more quickly. Do not allow the the brownies to overbake and dry out.

NOTE: For best results, bake these brownies in a glass baking dish—not an aluminum pan.

NOTE: If you are unable to find chocolate baking melts, substitute chocolate chunks.

1 slice equals 692 calories, 30 g fat (18 g saturated fat), 119 mg cholesterol, 451 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.