These brownies really are all that! They have a deep, complex chocolate flavor, are moist and chewy, and will truly delight your palate. They are adapted from a Cook's Country recipe I found and fell in love with a couple of years ago. Unlike with other brownies, you will have had your fill after just one because the chocolate is so satiating. They are good to bring to a picnic or other gathering because brownies are something everyone likes, and these ones are so far above average. One of my actuary (math nerd) coworkers tried them and said "Carol, I have an equation that I use to evaluate brownies. It's the amount of chocolatey fudgy goodness, divided by the number of square inches of the brownie. Your brownies maxed this equation out"! I couldn't have said it better! Make these and find out for yourself. Makes 20 squares.
1/2 cup (1 stick) butter
2 1 oz. squares Baker's unsweetened chocolate
5 1 oz. squares Baker's semi-sweet chocolate
3 Tbs. unsweetened cocoa powder
1 1/3 cup sugar
1 cup flour
2 tsp. vanilla
1/2 cup chopped walnuts
Preheat oven to 350. Remove eggs from refrigerator so they can warm to room temperature. In a small saucepan over low heat or in a double boiler, melt butter and chocolates together. When melted, remove from heat and stir in cocoa powder until smooth. Allow mixture to cool for 20 minutes.