Some of my returning participants say that they come for the brownies, but they stay for the writing exercises. I make a fresh batch of brownies for every workshop in the hope of making it an Amherst Writers and Artists tradition (AWA). The first night I went to a workshop at Pat Schneider's house (she's the founder of the AWA method), she had brownies there. Since the AWA philosophy is all about sharing, you'll find my version below.

Laguna Writers Brownies

Four ounces Baker's semi-sweet chocolate, melted until soft (2 minutes in the microwave)
One stick butter, melted until soft
Three eggs, lightly beaten
One cup sugar
One teaspoon vanilla
A pinch of salt
Three fourths of a cup all purpose flour
One quarter cup Guittard milk chocolate chips (other milk chocolate chips will do, but I'm a chocolate snob).

Mix melted chocolate and butter until smooth, then add sugar until it is mixed in thoroughly. Add remaining ingredients, except flour and chocolate chips, which should be mixed in separately and last. Stir together until smooth, and pour into a greased (buttered) eight inch, square baking pan.

To make the brownies extra fudge-like, melt an additional ounce of Baker's chocolate in a microwave-safe bowl with about two tablespoons of water (one minute on high). Mix water and melted chocolate together until the mixture is thick, but pourable, like gravy.

Spoon the melted chocolate over the top of the brownie mixture in the pan in thin strips, from top to bottom, and also from side to side (making a criss-cross pattern on the top of the mixture). Run a butter knife through this pattern to form a ragged "fleurs-de-lis" pattern that will melt into the top and take the brownies to a whole new level. (A special thanks to AWA Affiliate Joan-Marie Wood, who taught me this).

Bake at 350 degrees for about 29 minutes, or until edges begin to brown. Cut into small squares.

Eat, write and enjoy!