Erm...I hope you're not fasting today (or that you didn't give up chocolate/sweets for Lent) because...
OH MY GOSH.
Super sad because I want to give credit to the creator of these amazing brownies!
Now, that said, I totally had to re-work this recipe quite a bit. The directions were sort of all over the place and vague but I figured it out and tweaked and came up with the lusciousness you see before you. These brownies are just...like...when you take a bite of them it's just soft chocolateyness. I couldn't think if the correct word to describe their texture...but...melt in your mouth comes to mind. (And when cold/frozen the texture is VERY similar to fudge.) If I drank milk....these would require a glass. But, my constitution is totally ok with all the richness so I'm cool. Even Michael liked them and you know how he can be with desserts that aren't to his "refreshing" liking. But no one can resist these brownies.
NO ONE. So don't even bother trying. Just give in.
Give in to the browniiiieeees....
Adapted from the now missing food blog divine-baking.com
Makes one 9" x 13" pan of brownies
- 1 cup (or 2 sticks/16 tbsp.) unsalted butter
- 20 oz. bittersweet/dark chocolate (I used a mixture of 72-80% chocolate bars), broken/chopped into medium-small pieces
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 cup all purpose flour
- a dash of salt, to taste
- Preheat oven to 350F degrees. Spray a 9x13 pan with non-stick spray (this will help the parchment stick) and line with parchment paper.
- In a large pot melt butter and sugar together over medium heat, stirring frequently, until the butter has melted and the mixture is smooth. Remove from heat.
- Add the chocolate and stir until it is melted and the mixture is smooth.
- Mix in 1 egg at a time, making sure each is fully incorporated before adding the next egg.
- Stir in the vanilla.
- Mix in flour and salt until fully incorporated and fairly smooth.
- Pour batter into prepared pan. Bake for about 30 minutes (until the middle is set but still soft-do not overbake!)
- Remove and let cool for a little over 20 minutes. Lift by the edges of the parchment paper and transfer the brownies to a cutting board. Move the brownies on the board into the freezer. Let stay in the freezer until they are fully cooled to your liking (can let them become cold or frozen, if desired. Or you can remove them once they're room temperature) Remove and cut.
- Store leftovers in an airtight container at room temperature or in the refrigerator for about 1 week.
SO. MUCH. CHOCOLATEY GOODNESS.