2             Eggs
3/4 C       Sugar
1 tsp       Vanilla (real vanilla)
1/2 C       Butter or margarine, melted
3/4 C       Sweet Ghirardelli (grd chocolate)
2/3 C       Flour, unsifted
1/4 tsp    Baking powder
1/4 tsp    Salt
1/2 C       Walnuts
1 C          Chocolate Chips

Preheat oven to 350F degrees.
Using a spoon, stir eggs with sugar and vanilla; add butter.
Sift remaining ingredients together; stir into egg mixture, add nuts. If desired add 1 cup chocolate chips. I use semi-sweet.
Spread in greased 8 or 9 inch square pan. Bake 20-30 minutes. For chewy brownies use 8 inch pan and shorter time; cakey brownies, use 9 inch pan and longer time. Mine always get done on the edge and stay moist in the middle. Once I left the butter out and they were just as good.

2-1/4 C      Sugar
2/3 C         Unsweetened cocoa powder
1/2 C         Pecans, chopped
1 1/4 C      All-purpose flour
1 tsp         Baking powder
1 tsp         Salt
Layer ingredients in a 1 quart "wide mouth" canning jar, Press each layer firmly in place before adding the flour mixture.
NOTE: You mighty want to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder.

1. Empty jar of brownie mix into a large mixing bowl, Use your hands to thoroughly blend mix.
2. Add 3/4 cup butter or margarine melted. Add 4 eggs, slightly beaten.
3. Mix until completely blended.
4. Spread batter into a sprayed 9 x 13 inch baking pan.
5. Bake at 350F degrees for 30 minutes.
6. Cool completely in pan. Cut into 2 inch squares.

Makes 2 dozen Brownies.