Versatile Brownies

1/2 cup unsalted butter, cut into pieces
3 ounces unsweetened chocolate, finely chopped
1 cup sugar
Pinch of salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup cake flour sifted

Optional:

3/4 cup semisweet chocolate chip, peanut butter chips, white chocolate chips, nuts. You can mix and match, but keeping it to 3/4 cup.

This is a great versatile easy Brownie Recipe that I found from Williams of Sonoma. I've tested it at high altitude and the recipe works great as is and does not need any adjustments, but keep in mind, I also used a convection oven, so adjust as necessary (refer to High Altitude Cooking Tips from SLPOA SLCC site).

Preheat oven to 350 degrees. Lightly grease an 8 inch square glass baking dish or metal dish.

In a saucepan over low heat, combine the butter and chopped unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and, using a wooden spoon, stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the sifted flour over the mixture and stir until just blended. Stir in the chips etc, if using.

Pour the batter into the prepared dish and spread evenly, smoothing the top. Bake the brownies until a toothpick inserted into the center comes out almost completely clean, about 30 minutes, or about 5 minutes longer if using a metal pan. Do not over bake. Transfer the pan to a wire rack to cool completely before cutting into desired squares.