Homemade Dark Chocolate Brownies

I used to think that box brownies were just as good as homemade brownies.  That was a few years ago before I really started looking for good homemade brownie recipes.  Turns out, there are a lot of good brownie recipes out there that are way better than the box.  Not that I won't bust out a box of Ghirardelli brownies now and again, though, because those are still really good.

But if you have a little extra time and want to go the "from scratch" route, here is a winner of a brownie recipe.  This came from Mel's Kitchen Cafe and we all know that we can count on her for jackpot recipes every time.

2 sticks (8 oz.) butter
8 oz. good-quality semisweet chocolate
2 cups sugar
1 tsp. vanilla
5 eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp. salt
2/3 cup flour

*Preheat oven to 350 and line a 9x13 pan with foil.  Spray with cooking spray and set aside.  Melt butter and chocolate in a heavy saucepan over low heat, stirring until smooth.  Add 1 cup of the sugar to the mixture.  Remove from heat and let cool to lukewarm.  Whisk in the remaining cup of sugar and the vanilla.  Whisk in eggs, 1 at a time, until mixture is glossy and smooth.  Whisk in salt and cocoa powder, then add flour and stir until it disappears.  Do not over-beat.  Spread in pan and bake until a toothpick inserted in center comes out with crumbs, about 25-35 minutes.  (Mine took 35).  Cool to room temp and then chill for an hour or more.  Lift from pan and cut into squares on a cutting board.