The Everything-Wonderful Fudgy Brownie.

First of all, let me just tell you that these are the best freakin' brownies I have ever had.

With that said, if you like a more traditional, fluffy brownie, you might want to try recipe we got this from: http://www.scharffenberger.com.

But if you're like me, and like the gooey, warm, fudgy stuff, you have GOT to try this.

We weren't trying to divert from the original recipe (and we really didn't that much.), but halfway through when we realized we had no baking powder, we knew we weren't going to get quite the same result.

The Everything-Wonderful Fudgy Brownie

4 ounces unsweetened chocolate (we used 2 ounces cocoa powder, and 2 ounces bakers chocolate, plus 2 tbsp oil)

2/3 cup butter (about 10 1/2 tbsp)

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1 1/2 cups flour (but we used 1 2/3 b/c of high altitude)

1/2 teaspoon salt

Preheat oven to 350 F.

Melt chocolate and butter over low heat.

Remove from heat and mix in sugar with wooden spoon. Crack eggs into pot, add vanilla, and mix (dirtying a whisk is optional).

Gently lay the flour and salt on top of the gooey chocolate mixture. Gently mix in the flour and salt with a fork without digging into the chocolate (this is important!).
Grab your wooden spoon and stir everything together (still gently) just until all flour is incorporated. Do not over beat.






Pour into greased 9" x 12" (or 8" x 12") pan. Bake for 25 minutes (check at 20). Brownies are done when toothpick comes out pretty clean. Cool for 10 minutes in pan, then cut into squares.