Adapted from a recipe from New Zealand cookbook author and cooking show host Annabel Langbein. This makes a big batch of brownies. Unsweetened baking chocolate is fine for this recipe; follow the package directions for melting time. Nut lovers can add ½ cup of their favourite chopped nuts to the batter. If you can’t find dark chocolate chips, use semi-sweet.

1 cup unsalted butter, softened
1¾ cups granulated sugar
4 eggs
5 oz/140 g unsweetened chocolate, melted and cooled
2 tsp vanilla
1¼ cups all-purpose flour
1 cup dark or semi-sweet chocolate chips
½ tsp salt

Preheat oven to 350F. Grease 13- X 9- inch baking pan.

Using electric mixer, cream butter with sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Using wooden spoon, stir in flour, chocolate chips and salt just until combined. Spoon into prepared pan; level top.

Bake for 30 minutes or until toothpick inserted in centre comes out clean.

Cool in pan on rack. Cut into squares.

Makes 2 dozen brownies.