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- 1 (8-oz.) package unsweetened chocolate baking squares, chopped
- 1 1/2 cups butter, cut up
- 4 cups sugar
- 2 cups all-purpose flour
- 6 large eggs
- 1 tablespoon plus 1/8 teaspoon table salt
- 1 tablespoon vanilla extract
Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
Bring 1 inch of water to a simmer in bottom of a double boiler. Place chocolate and butter in top of double boiler. Cook, stirring occasionally, 5 to 6 minutes or until melted.
Cool 10 minutes; transfer to a large bowl. Stir in sugar until blended. Stir in flour and next 3 ingredients just until blended.
Pour batter into pan.
Bake at 350° for 32 to 35 minutes or until set. Cool in pan 30 minutes. Freeze 2 hours; cut into squares or triangles.
These are super fudgy. For a more cake-like brownie, bake 5 to 7 minutes longer.
Prep times includes cooling and freezing times.
Freeze up to 2 months.
Adapted from Southern Living February 2013
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