Best. Brownies. Ever

Bad Picture.  Awesome Brownies.  Something had to give... 

Sometimes you get lost in the Internet.  Just keep swimming... just keep swimming... swimming swimming swimming... but endless promises of fudgy brownies always seem to fall short.  Crap.  After 8 blocks of chocolate, 20 cups of sugar, and 15lbs  on your hips you still can't seem to find a satisfying brownie recipe.  I was just kidding about the 8 blocks of chocolate and 15 lbs... that would be seriously unfortunate.  This brownie however makes up for it all.  Every little caloric gain is worth it.   It is thick, fudgy, and insanely chocolaty... because there is nothing worse than a non-chocolaty chocolate desert.  You know what I mean.  How does that even happen??  It's a travesty and I won't allow it in my kitchen. If I want chocolate brownie, it better taste like chocolate.  Otherwise, we should just pack up and go home.  But for now... pack up, go to your kitchen, and make these brownies.

Seriously Fudgy Brownies

1 1/4 C Flour
1 tsp Salt
1 C Butter, cut into slices
6 Ounces Bittersweet Chocolate, chopped (go for 60% cacao or higher)
2 C Sugar
1 tsp Vanilla Extract
4 Eggs

1. Preheat oven to 350 degrees.  Line a nine inch baking pan with foil so that the foil hangs over the side of the pan.  Butter the foil.
2. In a small bowl, whisk together the flour and salt.
3. In a medium sauce pan, melt butter and chocolate over low heat, stirring often.  Add in 1 C of sugar and mix for 30 seconds.  Remove chocolate mixture from heat and stir in the vanilla extract.  Pour into a large bowl.
4.  In a medium bowl, combine the eggs and remaining 1 C of sugar.  Whisk well.   Pour half of the eggs into the cooled chocolate mixture.   With an electric mixer, continue to beat the remaining eggs until thick and pale.  Gently fold into the chocolate mixture.  Now add in the flour.
5. Pour batter into prepared pan.  Bake for 35-38 minutes. Cool to room temperature then transfer to the fridge.

Chocolate Ganache Topping (optional, but highly recommended)

8 Ounces Bittersweet Chocolate, chopped
1 Tbsp Honey
1 C Heavy Cream

1.  Heat cream in a sauce pot until slightly simmering.  Pour warm cream over chopped chocolate.  Stir until chocolate is melted and combined.  Remove chocolate mixture from the heat and let cool to room temperature.  Spread/pour chocolate mixture over cooled brownies and return to fridge until ganache has hardened.

Use foil overhang to lift the brownies out of the fridge and slice into small squares.  Store brownies in the fridge.