Picnic Brownies

An easy brownie that travels well.

4 oz. baking chocolate
1 cup butter
2 cups sugar
2 t. vanilla
1 t. salt
4 eggs
1 3/4 cups flour
2/3 cups pecans
1 cups semi-sweet chocolate chips

Preheat oven to 350° F. Grease two 9-inch round pans.

In top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake 20 to 25 minutes. Brownies are done when a knife inserted an inch from center comes out clean. (Do not overbake.) Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut each round into 8 wedges. Makes 16 brownies. These brownies store and stack well, for easy portability.

From Lion House Bakery cookbook