Hubby didn't care how I marked the recipe, with 5 stars or what, as long as I promised to make it again. Had a ton of eggs and was seeking a from-scratch yummy recipe for brownies that would use a few of them. Found one that wasn't difficult to put together and the results were beyond stellar. DH stated they were the best he's had! That said, I'd recommend the recipe to anyone seeking a decadent brownie recipe.
Chocolate Brownies (makes 1 dozen)
1 c butter, plus more for pan
8 oz unsweetened chocolate
5 lg eggs
3 1/2 c sugar
1 T pure vanilla extract
1 2/3 c sifted all-purpose flour
1/2 t kosher salt
1/2 c semisweet chocolate chips
1 c chopped toasted walnuts (I used pecans and didn't toast them)
Preheat oven to 400 degrees Fahrenheit with a rack in the center. Generously butter a 9x13" pan and set aside. In the top of a double broiler, melt the chocolate and butter. Stir until smooth. Set aside.
In a bowl of an electric mixer fitted with the paddle attachment, beat the eggs & sugar at high speed for 10 minutes. (Yes, I had the mixer running on high for 10 minutes. The whole house was wondering WHAT was I making.) Reduce speed to low and add the melted chocolate/butter mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat until just incorporated.
Remove bowl from the mixer and fold in the chocolate chips and toasted nuts. Pour the batter into the prepared pan. Bake until the edges are dry but the center is soft, about 30 minutes. Remove the pan from the oven and transfer to a wire rack to cool. Cut into 3 inch squares. Serve. These can be stored in an airtight container at room temperature for up to 2 days...if they last that long.
Hope you enjoy these as much as my family is. What a great use of eggs! This recipe is taken from The Martha Stewart Living Cookbook.