1 cup butter3 oz unsweetened chocolate
2-1/2 cups sugar
1/2 cup cocoa
3 eggs, beaten
1 tablespoon vanilla
1-1/2 cups flour
3/4 teaspoon salt
Preheat oven to 350ºF.
Melt together the butter and chocolate in a large oven-safe pot in the preheating oven. Stir occasionally and remember to use oven mitts when handling the pot.
Line a 9" X 13" baking pan with parchment paper. To hold the paper in place, attach the sides with binder clips. Brush the paper with a little melted butter (from the butter you're melting above if you get to it before stirring with the chocolate).
Remove the melted butter and chocolate from oven and stir in the sugar and cocoa.
Add the eggs and vanilla and beat until smooth.
Fold in the flour and salt.
Fill the prepared baking pan. Smooth the top of the batter and bake for 40 min. Do not check with a toothpick because the typical method of checking the "doneness" of cake will not work here.
Flip the baking pan over on a cutting board, turn out the dessert, peel off the parchment paper and, while the dessert is upside-down, cut into 16 Brownies. Turn each Brownie upside-right and sift icing sugar on top.
Store the Brownies covered in the fridge.
Makes 16 large and completely irresistible Brownies.