High Altitude Adjusted Chocolate Brownies - cooking recipe

Ingredients

3 - 1 ounce squares of unsweetened chocolate
1 ounce square of bittersweet chocolate
1 stick plus 3 Tablespoons butter
1 3/4 cup sugar
1 teaspoon vanilla extract
1 cup plus 1 teaspoon flour
1 teaspoon water
1 cup chopped nuts (optional)
5 drops raspberry flavor oil (optional)
1/2 cup mini-chocolate chips (optional)

Preparation

Heat oven to about 360 (this is not a typo).
For not so thick brownies, grease 13 x 19 x 2 - inch foil lined baking pan.
For thick chewy brownies, grease 8 x 8 or 9 x 9 - inch foil lined baking pan.
Melt chocolate and butter together in a microwave-safe bowl in the microwave oven for 1 minute.
Stir with a wooden or plastic spoon until all chocolate is melted.
May put in microwave for 30 more seconds if chocolate is taking more than 5 minutes to melt by stirring.
Add sugar and stir until well blended.
Add eggs and vanilla (and raspberry flavor if you want to); mix well.
Add flour and water; mix well.
(Add nuts and or chocolate chips and mix well.)
Spread into prepared pan.
Bake for 25 minutes.
Insert toothpick or cake tester in center of brownies.
If it comes out with wet crumbs, bake for another 5 minutes and check again.
The top of the brownie should look `dry' when finished baking.
Cool completely in pan on wire rack.
Peel foil from brownie and cut into serving pieces.