Fudgy Brownies

I have a confession.  I've never been much of a dark chocolate fan.  If it wasn't milk chocolate, I wasn't about to touch the stuff.  BUT, I would happily hide away with a bag of chocolate chips.  And not the milk chocolate kind.  Little did I realize I was happily feasting on dark(ish) chocolate.  When the realization first struck, I was practically in shock!  Me?  Eating dark chocolate?  Whoa!  After the initial shock wore off, I quickly embraced the delicious and healthy(er-ish) stuff.  (I tried to come up with a more eloquent word than "stuff", but obviously, it didn't happen.)  Who knew dark chocolate could be so down right tasty!? 

Since we're on the topic of dark chocolate + tasty, let me introduce you to, quite possibly, the most heavenly dark chocolate creation ever known to man (aka me).  Fudgy Brownies.  The name doesn't seem to do these rich, dense, fudgy morsels justice.  Maybe this picture will do a better job.  Not justice, but a better job.

See all that glowing in the background?  Pretty sure it's from a halo.  These Fudgy Brownies are heavenly!

1 1/4 cups butter
2 1/2 cups sugar
1 2/3 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon pure vanilla extract
4 large eggs
1 cup all-purpose flour

Preheat oven to 325.  Grease a 9x13 inch baking dish and set aside. Combine the butter, sugar, cocoa powder, and salt in a medium sized microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted (my butter was frozen and it took 3 minutes). Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one until each egg is thoroughly mixed in. Add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the greased pan. Bake until a toothpick inserted into the center emerges slightly moist with batter, 35 to 40 minutes. If you have an ounce or two of will power, let the brownies cool completely before stuffing your face cutting them into squares and eating them like a lady.  Or gentleman.  I was unable to resist the them long enough to let them cool in the pan. Instead I let mine cool under a lovely scoop of vanilla ice cream. 
 
Recipe adapted from Mel's Kitchen Cafe.

Linked on Tatertots and Jello, Show & Tell Saturday, Show & Tell Saturday, Sweet as Sugar Cookies, Pamela's Heavenly Treats, Hello Weekend, Sunday FUNday, Manic Monday, Whisk Away Wednesday, The Busy Bee's and Six Sisters' Stuff.