Blueiris, these are the ultimate brownies, according to my family and friends. They are rich and good even without the ganache. 1 cup butter 4 ounces (4 squares) unsweetened chocolate 2 cups sugar 4 eggs 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/4 cup sour cream (this is optional, make them even more moist) 1 tablespoon instant (espresso) coffee granules (this just makes the chocolate taste more like chocolate, you canÂt really taste it. You can leave this out.) 1 cup semi-sweet chocolate chips (6 ounces) 3/4 cup heavy whipping cream 6 ounces chocolate chips (semi-sweet) 1 teaspoon vanilla extract 1 tablespoon salted butter 1/2 cup chopped pecans or almonds (optional) Preheat oven to 350°. Prepare 9X13-inch baking pan: Grease with butter or spraying with cooking spray, lay a sheet of parchment over bottom and allow to overlap pan on 2 sides, grease again. Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Combine flour, baking powder and salt and stir into chocolate mixture just till flour is mixed in. Gently stir in sour cream, instant coffee and 1 cup chocolate chips. Spread in prepared pan and bake 30 to 35 minutes just until brownies begin to pull away from the sides. Do not over bake. Cool on rack for 20 minutes; remove from pan and cool completely on rack. After brownies are cooled, prepare Ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add 6 ounces chocolate chips, 1 tablespoon butter and 1 teaspoon vanilla. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally until you can pour it and it coats your finger. Meanwhile, cut brownies and place on a rack. Pour Ganache over all or if Ganache is cooled longer and thickened to spreading consistency, frost cooled brownies while they are still in the pan. If desired, press chopped pecans into the Ganache. I like the texture of these after they have been refrigerated overnight. Very easy to make a half recipe using a square baking dish. Marilyn

Ann T, if your cooking is as good as it looks, and I'm sure it is, you wouldn't have to lie about what's in it! In Barbara Kingsolver's new book, Animal, Vegetable, Miracle, she points out that when you use good, seasonal veggies that have been bread for flavor rather than shipping, you don't have to fool kids into eating them because they'll taste wonderful. Okay, spinach is my favorite veggie, but I don't know. That recipe doesn't look like it has nearly enough chocolate for my taste. Anyway, tests have shown that chocolate is a health food, so why not substitute perfectly good dark chocolate for the spinach in that recipe, and make a good spinach dish with what you don't put into the brownies. I guess it's that part about having to let it cool completely before the spinach taste goes away. Hmmm, that worries me a bit. Sally

I have had this pan for over a year. I use it all the time. It is NOT difficult to clean or use. Spray cooking spray on the top of the pan as well as the insides to keep batter from sticking if you get it on the rims when pouring it in. You'll have to reduce cooking time. All that metal, the brownies cook faster. It's trial and error, really. May want to reduce temp a bit (25 degrees), reduce time at least 10 minutes...then add baking time if necessary. The pan is heavy, but by no means is it unwieldly. It is very easy to clean if prepped with cooking spray. I put mine in the DW. Storage hasn't been an issue either. For the edge lovers, this pan rocks!

I'll bet that Glenda has a recipe for the home-made ones, as well! Interesting - these messages, on page 67, were made in mid-December, 5 months ago. It used to be that the messages fell over the edge of the cliff after three, or at most, four months. Fewer heavy duty talkers, these days? ole joyful