I stumbled across this recipe for these decadent looking brownies. Making these was added on to my long to-do list. When I finally got a chance to bake, the only grocery store I have within walking distance was out of bittersweet chocolate. However, I discovered about 2 weeks later that Trader Joe’s has bittersweet chocolate for pretty dang cheap.

A few minor additions and a couple hours later, out of the oven came the best brownies I have ever had.

Deep Chocolate Brownies
adapted from epicurious.com

2 sticks unsalted butter
8 oz bittersweet chocolate
2 cups sugar
1 tsp vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
8 oz bittersweet chocolate, chopped
1 cup chopped nuts – I used pecans

1. Preheat the oven to 350.
2. Butter and dust a 13 x 9 in baking pan with cocoa powder.
3. Melt butter and chocolate in a 3 qt. heavy saucepan over low heat, whisking, until smooth. Remove from heat and let cool to lukewarm. Whisk in the sugar and vanilla. Whisk in eggs one at a time until the mixture is glossy and smooth.
4. Whisk together flour, cocoa powder and salt and then whisk into chocolate mixture until combined. Fold the chopped chocolate and nuts in.
5. Spread into the prepared pan and bake until a toothpick inserted into the center comes out with gooey crumbs, about 30 minutes.
6. Cool completely and store for 24 hours before slicing.

I know that the last step is hard because these brownies look (and smell) amazing. But, trust me – the longer they sit, the better they taste!