Just made brownies for the Democrat picnic this afternoon. Cut a small piece while brownies were warm. Quality control. Couldn't resist scarfing down two more pieces.

"Mom, I love the recipe book you made me," my daughter Claire said at 18. "All of my girlfriends wish their moms made them a recipe book."

Immediately I felt all warm and gooey inside. "That's wonderful, honey," I replied. "What have you made so far?"

"Brownies."

Dark Chocolate Chewy-Gooey Brownies

1/2 cup (1/4 lb.) butter, cut into chunks
3 ounces unsweetened chocolate, 100% cacao
1-1/3 cups sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
Pinch salt
1/4 teaspoon baking powder

1/2 cup chopped nuts, optional. Stir into flour so nuts don't sink.

1. Preheat oven to 350 degrees.

2. Grease an 8-inch square or round baking pan.

3. In a 2- to 3-quart pan over low heat, combine butter and unsweetened chocolate; when ingredients begin to soften, stir until melted and blended. Remove from heat.

4. Mix flour, baking powder and salt thoroughly. Set aside.

5. Add sugar, vanilla and eggs to chocolate mixture; mix well. Add flour mixture and stir just until combined.

6. Scrape batter into greased pan and spread evenly.

7. Bake in 350 degree oven until brownie feels firm at edges and springs back when gently pressed, about 25 minutes. Do not over-bake.

8. Cool in pan on a wire rack.

Note - I bake them for 25 minutes. If the sides feel firm, take them out immediately.