Today was probably one of the hottest days so far this summer. After almost fainting from my run, I decided to do something stupid – make brownies. Why is this stupid? Well, I live in an attic apartment with horrible air circulation and no air conditioning. Turning on the oven was probably not the best thing to do. However, I think these were well worth it.

Rich Chocolate Brownies
makes 16 2-inch brownies

2 ounces of bittersweet chocolate, chopped
6 ounces of unsweetened chocolate, chopped
6 tablespoons of butter, cut into pieces
2 tablespoons cocoa powder
3 large eggs
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon flour

1. Preheat the oven to 350°F. Line a 9×9 baking dish with aluminum foil.
2. Place both types of chocolate and the butter into a microwaveable bowl. Heat in 15 second intervals, stirring after each one until smooth.
3. In a mixing bowl, beat together the eggs, salt, sugar and vanilla until the eggs are a light yellow, about 2 minutes.
4. Mix in the chocolate mixture until well combined.
5. Fold in the flour and cocoa powder.
6. Pour the batter into the pan and bake for 40 minutes, or until a toothpick inserted in the center comes out with gooey crumbs.
7. Let the brownies cool in the pan before cutting. Sprinkle the brownies with powdered sugar, if desired.

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!