Based on a recipe from an old church cookbook, these brownies are light and chewy, yet rich and fudge-y at the same time.
For the unsweetened chocolate I used Ghirardelli 100%. For the 1/2 cup chips that get melted into the batter I used Ghirardelli Bittersweet (60%), and don't recommend going with anything sweeter such as 43% or semisweet. For the additional chips and chunks I chopped up a 60% bar and used more bittersweet chips in one of the batches, then used Guittard chips in another. Both were good. The brownies with walnuts and pecans were scragglier textured, while the brownies without nuts were slightly fudgier.