Oh. Yes. I. did.

I have made delectable brownies into something heaven-sent!

No, they do not have a cakey consistency.

No, they do not have a fudgy consistency.

They have a perfect, brownie consistency.

Perfect.

Perfect as in the first time I made them for my Mom, she asked me if they were a box mix!

Let’s Bake!

You’ll need 1 stick of unsalted butter,

cut into 1 inch pieces,

and melt in microwave.  Set aside to cool.

In a large bowl, add 1 1/2 cups white sugar,

3/4 cup natural unsweetened cocoa powder,

(I use Ghirardelli cocoa because it’s the most delicious cocoa possible, but you can use any that you’ve got on hand!)

and 1/2 teaspoon salt.

Whisk together.

Pour in cooled butter, in steady stream, whisking constantly.

Whisk in 1 teaspoon vanilla extract.

Now add 1 egg, and whisk with all your might.

Ok.  Now add the other egg and whisk, just as forcefully!

Almost done!  Just keeps getting more delicious from this point on…

Gently mix in 1/3 cup all-purpose flour, until just combined.

Take 1/4 pound of glorious, semi-sweet chocolate (I’m using Callebaut, which is French for “no comparison”, is magnifique and can be found in most grocery stores now) and

using a serrated knife, saw into it to get some uneven chunks and shavings,

like so.

Gently fold all the chunks and shavings into the brownie batter, sneaking in a few bites of chocolate and a few licks of the spatula, of course.  Do not overmix!

Scrape batter into a greased 8 x 8 x 2 ” pan.

Bake in a 325 degree oven for about 40 minutes, until the top is cracked and a toothpick inserted into the center comes out with a few moist crumbs.

Cool in the pan.

Serve warm or cool, with or without ice cream, and try your best to share them!

Bon Appétit, Ma Chérie!