Everybody Loves Brownies

I'm not much of a baker. I don't make cakes or pies on a regular basis, although JP would divorce me if I didn't make pumpkin pies at Thanksgiving. My baking is mostly limited to cookies, brownies and sugar palmieres, which are nothing more than puff pastry sheets covered with sugar, folded, cut into small pieces and baked.

From that limited selection, brownies are my favorite. I'm not sure how that happened, because I've had some lousy brownies in the past. They're too dry, or too sweet, or not sweet enough, or flavorless, or just plain crappy. Like bad peanut butter cookies, they can taste like dust. I like brownies to be gooey the first day - gooey enough that several days after I've baked them they're still moist on the inside.

I didn't go on a relentless hunt for the perfect brownie recipe. I just used the first one I can across. I've made a few minor changes to it, but it's essentially the same recipe I started with. Mix everything in the pot you use to melt the butter and chocolate.

1 1/2 sticks butter
4 ounces unsweetened chocolate
1 cup flour
Just under 2 cups granulated sugar (cut about 1-2 tlbs. out)
Three eggs
1-2 tsps. brewed coffee
Dash of salt
Dash of cayenne pepper
Chocolate chips (optional)
Walnuts (optional)

Melt butter and chocolate together in a bowl over boiling water, or in a pot, with burner at lowest heat possible. If you're lucky enough to have a simmer burner, use that. Stir frequently.
Add sugar and mix thoroughly. Add coffee, salt and cayenne pepper. Add eggs one at a time, mixing each one thoroughly into the batter. Mix flour thoroughly into batter. If using, mix in chips, walnuts or anything else you like to throw into brownies.

Pour batter into buttered 9x13" baking dish. If you're a pansy ass, you can use non-stick cooking spray. Pour batter into baking dish, and bake in 350 degree oven for 30-35 minutes. When done, remove and let cool for three hours. Unless you're one of those people who can't wait. In that case, grab a spoon and dig in.

NOTES
What I changed: The recipe originally called for two full cups of sugar. I thought the brownies came out a bit too sweet, which is why I cut back on the sugar a little. You can use two full cups if you like.
I added the salt and the cayenne pepper. (The idea for the pepper came from my friend Jill Cotter, who puts cayenne in just about everything.)
The recipe originally called for 1 tsp. vanilla instead of the coffee. I love vanilla, but I think the coffee adds a great dimension to the flavor. You can also use 1/2 vanilla and 1/2 coffee.

You have to keep an eye on the butter and chocolate so the chocolate doesn't burn. You'll know from the smell if it does. I usually take the butter and chocolate off the heat before all the chocolate is completely melted. (The butter will be fully melted before the chocolate.) This will keep the mixture cool enough to prevent the eggs from cooking when you add them.

I found the recipe on the back of the Baker's Unsweetened Chocolate box. Do not mock back-of-the-box recipes.  This one produces the best brownies I've ever had.