Raspberry Brownies, (and a little math)

2 sticks margarine or butter
4 1-oz squares unsweetened chocolate

4 large eggs
2 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

2 cups all-purpose flour
1 1/2 cups frozen raspberries
1 1/2 cups chopped pecans or walnuts

Melt margarine and chocolate. Set aside. Beat* eggs until mixed. Add sugar, salt, vanilla. Mix well. Add flour. Mix well. Add frozen raspberries**. Mix well. Add pecans Mix well.

Pour/shove into a greased 13 X 9 inch pan. Bake at 325 degrees F for 40-45 minutes for cake-like, less time for fudgier. Cool in pan on a wire rack.

*A heavy-duty mixer makes this a breeze. The hardest part is washing up afterwards.
**Frozen raspberries will moosh up some, which is good. Completely mooshed is excellent.

A little math to make 2 dozen brownies:
Using binary math 3 times horizontally, divide brownie into 4 strips. (Cut down middle of pan, then cut each half in half.)

Using binary math 1 time vertically, divide brownie. (Cut down middle of pan once.) Then cut each half into thirds.

2^2=4 horizontally
2^1=2 vertically, then 2 X 3=6 vertically
4 (horizontally) X 6 (vertically) = 24 (AKA 2 dozen brownies)