Essential Ingredient Microwave Brownies

The simplest form of Brownies possible

You need:
1/2 cup Butter or Cooking Oil
1 Chocolate Bar (I used an 80g Dove 'Dark Origins' bar; dark is better)
1 cup of Sugar (brown sugar is preferable)
2 Eggs
Flour
1 microwave or conventional oven

Optional:
Salt (throw in a couple shakes if you have some lying around)
Walnuts (I think they're pretty tasty with chocolate)

I don't have a fully stocked kitchen, and usually get pretty mad and disappointed when a recipe asks for something like baking soda or vanilla extract (you'll notice this recipe has neither). At this point, where I'm both mad and disappointed, I start wondering what would happen if I made the recipe without these rare ingredients. Rest assured that I've actually prepared and eaten the product of this spartan recipe. It's good, I mean, you just look at the ingredients, and as long as you're comfortable with all of them (nothing that's disgusting on its own) you're bound to come with something good, assuming you don't burn it (more on this later).

Here are the directions:
For my trial I used 4 packs of butter (the kind they give you in restaurants to put on your toast) and a bit of vegetable oil to get it up to 1/2 a cup. I put this in a Tupperware container along with the chocolate bar and micro-waved it until it was thoroughly melted. After that, I mixed it with the cup of sugar I had eyeballed (my kitchen also lacks any measuring devices; I pretty much imagine the sugar in a cup and then try to think of what it would look like dumped out into a bowl). After that comes the eggs. Stir stir stir, and then add the flour with some additional stirs. Don't forget to grease your dish. I used my fingers to spread some vegetable oil around my pyrex pie dish (feel free to use something plastic if you're doing it in the microwave and it's all you have; I happen to know that this works).

So you pour the mix into your cooking dish and here comes the part where you don't burn it. Let's start with the microwave. Microwaves cook quickly. It's best to use a lower power setting and check it frequently. Look for the surface to start bubbling and firm up. Eventually you'll be able to press down in the middle and it will slowly puff back like the chocolaty sponge it is. As for conventional ovens, I'd preheat it to somewhere in the low 300's F and maybe put the brownies in there for about 15 minutes before you start checking it anxiously.