Double Chocolate Saucepan Brownies

We tried this new recipe, and it yields a big 9"x13" pan of delicious brownies... The sides were great, but it was a little flat in the middle. Could it have been our altitude? (We are at 8,000 ft above sea level.) They are delicious anyway, even the flat ones from the middle of the pan. If you try this recipe, let me know how it works for you. (Make sure there's milk in the 'fridge before attempting this!)

1 c butter or margarine
2 c granulated sugar
1/2 c cocoa powder
4 large eggs, beaten
2/3 c all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
2 tsp vanilla extract
2 c (12 oz pkg) semi-sweet chocolate chips
1/2 c coarsely chopped nuts (pecans, walnuts, or - oooooh! - macadamias!)

1. Heat oven to 350F. Grease 13x9-inch baking pan.
2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs.
3. In a separate bowl, sift together the flour, salt and baking soda; stir this into the chocolate mixture. Add the vanilla, chocolate chips, and nuts.
4. Spread into prepared pan.
5. Bake 30-35 minutes, or until brownies begin to pull away from sides of pan and begin to crack slightly. Do not underbake. Cool completely in the pan before cutting.