Dark and Decadent Chocolate Brownies

Prep Time: 15 mins | Cook Time: 30 mins | Course: Dessert | Serves: 9 

Dark and decadent chocolate brownies are fudgy with a soft interior and so versatile; you could add in nuts, candies, fruit, or salty snacks. I use cinnamon sugar to dust over the spray oil in the baking dish. The result is a lovely hint of gingerbread. If you only want the chocolate flavor to shine then omit the cinnamon sugar. Inspired by Judy Rosenberg in her All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book. I love a name that says it all!

8 oz unsweetened chocolate, broken into squares

1 ½ cups butter

3 cups sugar

½ tsp salt

6 eggs

1 Tbsp vanilla

1 ½ cups flour

10 oz dark chocolate chips

Preheat oven to 350*. Line a 9x13 baking dish with a piece of parchment that is slightly bigger than the pan. Spray parchment with a bit of spray oil and dust with cinnamon sugar. Melt the chocolate and butter in a double boiler (or a metal bowl over a saucepan of simmering water). When melted, take off the heat and stir in the sugar and salt. Whisk eggs one at a time and stir in vanilla. Lastly add in flour and chocolate chips, stirring just until incorporated. Pour into the prepared dish and bake for 30 minutes. Cool before slicing.