Prep Time: 15 minutes
Stovetop Time: 5 to 6 minutes
Cool Time: 10 minutes
Bake Time: 32 to 35 minutes
Cool Time: 30 minutes
Freeze Time: 2 hours
Start to Finish: 3 hours, 21 minutes
Times are approximate
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
measuring cups and spoons
large spoon for stirring
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.
Freeze up to 2 months.
Adapted from Southern Living February 2013