Brownies

I just invented this recipe and I think it's my favorite brownie recipe that I've made yet.  I'm definitely a box-brownie fan, because I love the denseness and the chewiness and I've yet to replicate that in my kitchen, but this sure does come close for me.  It's moist (and stays moist- I ate one today and it was still super soft and moist) and it has the denseness I love.  I hope you like it as much as I do!

Brownies

2 squares unsweetened chocolate, chopped
1 cup (2 sticks) butter, chopped (you can use margarine here too- but it changes the texture a bit.  I used margarine last time and it was fine)
4 eggs
2 cups white sugar
2 tsp vanilla
1 cup flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
chocolate chips (opt)
nuts (opt) 

Preheat the oven to 350*.  Melt the butter and chocolate together, either on the stove or in the microwave at 30 second intervals (stirring between) until it's melted.  Set this aside to cool.  

Beat the eggs with an electric beater about 3 minutes, until they are frothy.  Add in the sugar and vanilla, beat until combined.  Add the chocolate and butter mixture and mix well.  

BY HAND, stir in the flour, cocoa, baking powder, and salt.  If using, add chocolate chips and/or nuts now to your liking.  Stir til just combined, don't overmix it!  

Pour the batter into a foil-lined, greased pan.  If you use a 9x13 pan, bake the brownies for 20-25 min.  If you use a 9x9 pan for thicker brownies, bake for 40-45 min.  Either way, don't overbake them.  They are done when the tops are glossy and cracks start to form.  You can check them with a toothpick- there will be a little bit of moist crumbs on the end but that's ok, just as long as it isn't raw batter. 

Cool completely in the pan before lifting the foil overhang out. Cut into squares and eat them!