OhMyGod Brownies

We’re leaving soon for an overnight in Connecticut. (Does it irritate anyone else when people refer to bands with overpersonalized familiarity, like, “We’re going to listen to Dave!” instead of “…going to see the Dave Matthews Band?” If it’s just one guy, then by all means, abbreviate and pretend you’re all BFF and stuff, but if it’s a whole band, let’s give the other people on stage their deserved 0.6 extra seconds of air time, shall we?)

In my absence, I leave you with this recipe, as part of my continuing efforts to spread bliss and contentment throughout the land. If you’re allergic to chocolate, I’m sorry. Really, really sorry. So much so that I can barely stand to contemplate such an existence.

Seriously Chocolate Brownies
2 sticks butter
4 oz. unsweetened bakers chocolate, coarsely chopped
2 c. white sugar
4 eggs
1 TBSP. vanilla extract
1/2 c. flour
2 TBSP. cocoa powder
Optional: 1/4 c. warmed peanut butter, 1/4 c. shredded coconut, handful of pecans, or other garnish as appropriate

Preheat oven to 325°F. Butter and flour 13×9 brownie pan.
In double-boiler (or small saucepan on low heat), melt butter, add chopped baking chocolate and stir until melted. Remove from heat and set aside.
Beat eggs with sugar until light and fluffy (3-4 minutes on med-high). Add vanilla, then add chocolate-butter mixture. Mix well. Sift in flour and cocoa powder, gently fold in.
Pour batter into pan. (Pour peanut butter on top randomly or in funky designs, sprinkle coconut or nuts on top, or just leave plain.)
Bake 35 minutes, until top forms a slightly hard crust and inside is still fudgelike (can bake longer for more solid brownies, but I don’t know why you would do such a thing). Let cool enough to avoid burning yourself before cutting and eating by the handful.

Best served with very cold milk, cherry mead, Riesling, or more brownies…