Nonna's German Sweet Chocolate Brownies

Taken from latent chestnut:

The brownies were a cinch to prepare and filled the house with the sweet smell of chocolate as they were baking.  Waiting for them to cool was an act of patience I don't soon want to repeat, but I stayed strong.  My patience was rewarded as soon as I tried one.  Still a bit warm from the oven, the brownie was rich, dense, chocolaty, sweet and chewy.  My idea of a darn good brownie.  I have posted the recipe below.  The original recipe calls for margarine, but I substituted butter without any issues.  I also omitted nuts from mine.  We're a nutless brownie kind of group in my house.  I also chose not to put icing on the brownies this time, though I'm sure it would be delicious!

German Sweet Chocolate Brownies
Printable Recipe

Makes 16
1 pkg. (4 oz.) Baker’s German Sweet Chocolate
1/4 C (1/2 Stick) margarine
3/4 C Sugar
2 Eggs
1 t Vanilla
1/2 C Flour
1/2 C coarsely chopped Nuts

Melt chocolate and margarine in a 2-quart saucepan over very low heat; stir constantly until just melted. Remove from heat. Stir sugar into melted chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well-blended. Stir in nuts. Spread in greased 8-inch square pan. Bake 350 degrees – 25 min. (DO NOT OVERBAKE) Cool in pan. Cut in squares.
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If you wish icing -
Over low heat melt 4 (1 oz.) squares Baker’s Semi-Sweet Chocolate with 1/4 C (1/2 Stick) margarine. Stirring constantly until just melted. Spread over Brownies. Chill. Cut into squares.