Ok… Fine. I’ll just date myself then.
Give your tear ducts a break and get up. It only takes a few ingredients and a few minutes to throw this stupidly rich brownie together, so there is no excuse for you to keep wallowing. The dark chocolate will stimulate your happy thoughts and before you know it, your body will slowly go numb as you succumb to the fudge. Just do yourself a favour and if you plan on crying into the batter… omit the salt.
Emma’s tip: If you undercook the brownies slightly, they make a great “molten chocolate cake.” Pictured above.
Makes 16 large brownies
1 lb. unsalted butter
4 cups granulated sugar
1 lb. semisweet chocolate
8 large eggs
2 cups all purpose flour
1/2 tsp salt
2 tsp vanilla extract
1 cup chopped walnuts (optional)
Preheat oven to 325 degrees F and grease a 13″ x 9″ cookie sheet (no pan lining)
In a saucepan over medium heat, melt butter with sugar and chocolate, whisking frequently to prevent burning. Once all ingredients are melted together and small bubbles form, remove from heat.
Whisk eggs into chocolate mixture one at a time until all combined. Add vanilla.
Whisk in flour and salt until all combined, add walnuts.
Scrape mixture into cookie sheet, bake for 30 minutes, do not over-bake.
Cool brownies in pan slightly, set in fridge for 2 hours to overnight, this makes it easier to cut. Feel free to reheat slightly after cutting.
Brownies will keep for up to 7 days in an airtight container, refrigerated.