Which of the following categories best describes this recipe:
Desserts

Estimated time:
20 minutes prep
45 minutes baking
set overnight

Number of servings:
32 depending on how small you cut them

Ingredients: (Hit your return key to start a new line)
8 oz chocolate - bittersweet, semisweet, or mix unsweetened and semisweet
1 cup butter + more for buttering pan
4 large eggs
1/4 tsp salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 tsp vanilla extract
1 cup all purpose flour
2 cups walnut or pecan pieces
1 11oz pkg peanutbutter chips

Directions:
Set rack in middle of oven and preheat to 350 degrees. Butter 13x9 pan, line it with parchment paper or foil and butter the parchment paper or foil.
Melt the butter and chocolate in the top of a double-boiler, stirring occasionally until melted. Remove from heat.
In a large bowl, whisk eggs until thick and lemon-colored, then whisk in salt, sugars, and vanilla. Stir in chocolate mixture. Fold in flour and just before flour is fully mixed in, add nuts and chips.
Pour batter into prepared pan and spread evenly. Bake for about 40-45 minutes until top is shiny and batter is moderately firm. Cool in pan on a wire rack. Cover or wrap pan in plastic wrap and let rest overnight at room temp or refrigerated. Store in a tightly sealed container.

Other suggestions and comments:
These brownies are very rich, so cut them into small squares. They are truly sinful!