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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

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One of the secrets is to under cook the brownies lightly so they are not too firm, with that soft but joyously chewy texture. Butter a pan 9 inches square by 2 inched deep and dust it with flour. Set your oven for 350 degrees. Melt 4 ounces (that's 4 squares) of unsweetened chocolate over hot water and when it is melted, stir in 1 cup (1/2 pound) softened butter, piece by piece, that way it blends in easily. Remove from the heat and add 2 cups of sugar, 3 rather lightly beaten eggs and 2 teaspoons of vanilla. Mix well. Now stir in 1 to 1 1/4 cups of chopped walnuts or pecans, depending on your preference (walnuts are more traditional). Gradually add 1 cup of sifted all purpose flour and mix it quite well. Pour the batter into the prepared pan and bake at 350 degrees for about 40 to 45 minutes or a little longer, but don't let the brownies get too well done or they won't be chewy and gooey. Cool in the pan, on a cake rack, before cutting into squares.

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