This is a brownie recipe that I have made many times, both professionally and at home. When making professionally, they were usually one selection from an assortment of different bar cookies creating a dessert buffet for a catering function or special event, such as a wedding rehearsal party, or part of a wedding dessert buffet itself. For these events, I would drizzle them with white or milk chocolate, or add garnishes such as gold leaf or Callebaut Crispearls®, or top them with a raspberry, all to make them just a little fancier. They look beautiful when all dressed up for a party. Decorate as you like and create your own party! YIELD: 24 - 2-INCH SQUARES - 75 g (2½ oz) EACH ONE QUARTER SHEET PAN - 9½" x 13"