This recipe will produce thick, fudgy-style brownies. The chocolate topping is crucial to their texture. They're best a day or so after they're baked (if you can wait that long).
2 oz. semi or bittersweet chocolate
2 oz. unsweetened chocolate
1/2 cup + 2 T. unsalted butter
3 large eggs
1 cup sugar
2 tsp. vanilla
3/4 cup all purpose flour
6 oz. chopped semi-sweet chocolate or 1 cup chocolate chips to be used as frosting
Preheat oven to 350°F. Grease and flour an 8-inch square pan.
Melt first three ingredients together in top of double boiler over barely simmering water or in microwave. Set aside to cool.
Combine eggs, sugar, and vanilla. Stir in cooled chocolate mixture. Stir in flour until just blended.
Pour batter into prepared pan and bake until the center feels firm to the touch (is just barely set). This should take about 25 minutes, maybe a little longer depending on your oven.
DO NOT OVERBAKE!!!
Remove from oven and immediately sprinkle chopped chocolate or chocolate chips over the top. Let stand 5 minutes then spread the now melted chocolate into an even layer over the surface. Let cool until the chocolate is hardened before cutting.
These keep well in the fridge, and freeze exceptionally well too.
There's a second variation if you don't have unsweetened chocolate: Substitute 6 T. cocoa powder and 2 extra T butter for the unsweetened chocolate, and heat it with the semi sweet and the rest of the butter (this is important).