"On a brownie-intensity scale of 1 to 10, these are about an 11; in other words, not for the faint- hearted. You should probably have some good vanilla or coffee ice cream on hand, or you'll find yourself running out to the store to get some as soon as you take a bite, and this will rudely interrupt your dessert hour." - Mollie Katzen
Ingredients:
butter for the pan
5 oz. (5 squares) unsweetened chocolate
1/2 lb. (2 sticks/1 cup) butter, softened
1 3/4 C. packed light brown sugar (white sugar OK)
5 eggs
1 1/2 tsp. vanilla extract
1 C. flour (use 3/4 C. for fudgier brownies)
Embellishments:
1 C. chopped walnuts, pecans, or other nuts
1 tsp. freshly grated orange rind
1/2 tsp. cinnamon
a small ripe mashed banana
2 to 4 Tbsp. strong black coffee
1 C. semisweet chocolate chips
anything else
Butter a 9x13 in. baking pan. Preheat oven 350'F.
Gently melt the chocolate. Let it cool for about 10 minutes. Cream the butter and sugar in a medium bowl until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two. Stir in flour and possible embellishments. Mix just enough to blend thoroughly.
Spread the batter into the prepared pan. Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes - if you can wait that long!