Double Chocolate Brownies

Nothing beats warm brownies out of the oven. We didn't happen to have any vanilla ice cream in the house to make this utter perfection, but these brownies were a pretty damn good dessert to my pasta and salad for dinner. Like chocolate chip cookies, I think every baker should have a go-to recipe for brownies, and while this one may not be perfect in every way posible, I think it is a good basis to begin my search for perfection in the world of brownies.

Double Chocolate Brownies
from Kitchen Grrrls, recipe found here

Ingredients
1 cup 70% dark chocolate (I used Schaffen Berger bittersweet baking chunks)
6 tbsp butter, cut up into small chunks
3 eggs
1 cup white sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F.

In a pan of simmering water filled halfway, place a heatproof bowl with the butter and bittersweet chocolate chunks. Stir until everything is just melted and the mixture is silky and smooth.

In a separate bowl, combine eggs, sugar, salt, and vanilla, beating with an electric mixture for about 2 minutes, or until thickens a bit.

Whisk in the melted chocolate and butter. Fold in the flour. Stir in chocolate chips, if desired, then pour batter into a greased 8x8 pan.

Bake for 25-35 minutes, or until a toothpick comes out clean.