**This recipe was developed with salted butter or margarine. I used unsalted butter and a scant 1 teaspoon of Morton Kosher salt. The brownies had a salty edge but tasted great.
Note: My friend used to live in Mexico and when she baked the brownies there, they always sank in the middle. When she moved back to Texas the recipe worked just fine, so if you are at a high altitude, make sure to adjust accordingly