Deep Dark Chocolate Brownies

These are the best homemade brownies I have yet to make. This could possibly have something to do with my intense craving for, well food, since I've been nursing Elijah.

Luci loves anything with chocolate. She was helping me and I turned away for a minute to look at the recipe, and there she was slathered in chocolate goo.

Deep, Dark Chocolate Brownies

Recipe adapted from melskitchencafe.blogspot.com

2 sticks (8 oz) butter
10 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
3/4 cup all-purpose flour

2/3 cup semi-sweet chocolate chips *optional

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.

Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat). Stir in chocoate chips.

Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.

Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.