Rich Fudgy Brownies

2 1/2 sticks Unsalted butter
2 1/2 cups Sugar
2 cups Unsweetened cocoa powder (preferably good quality Dutch process)
1/2 tsp Salt
1 tsp Vanilla
4 Eggs
1 cup Flour, sifted
1-2 (depending on size and what you’re craving) Good quality chocolate bars, broken up

Position a rack in the center of the oven and preheat to 325 degrees.
Line a 9×13-inch baking pan with parchment, cut to the width of the pan just shy of the corners so no overlaps or wrinkling occur, allowing enough to overhang the sides for easy lifting from the pan after baking.
Bring an inch or two of water to a simmer in a large saucepan or deep skillet. In a large glass or metal bowl combine the butter, sugar, cocoa and salt and place the bowl on top of the pan. The bowl should not touch the water. Stir frequently until butter is completely melted and everything is mixed through and warm, not overly hot. The mixture will be grainy and fairly thick. Stir in the vanilla.
Add eggs one at a time, mixing well in between additions. The mixture will now be smooth, shiny and thick.
Add flour and stir with a wooden spoon to fully incorporate. Mix vigorously for about 1 minute, scraping down sides of bowl. Add chocolate bar pieces and mix through.
Spread batter evenly in prepared pan, smoothing out the top. Bake until set and a toothpick inserted in the center comes out with moist crumbs clinging to it, 25-30 minutes. Cool pan completely on a wire rack.
Lift brownies out of pan using the parchment as handles. Place on a cutting board and cut into roughly 1½ x 2-inch pieces, cleaning off the knife blade occasionally with very hot water and a paper towel to ensure clean cuts. Serve with a big glass of milk and savor each mood-lifting bite.

Recipe by Vicki Day