This is my first try at making a dessert in a long time… and it was not without mishap. Let’s just say that if you travel with the batter, and it spills, then half of it will still make at least 10 brownies. Also, they came out so fudgey that I suspect a 1/2 cup of light brown sugar might be enough.
1 1/2 sticks butter
8 oz bittersweet baking chocolate
3 eggs
1 cup white sugar
1 cup light brown sugar
1 cup flour
Preheat oven to 350.
Melt butter and chocolate over low heat.
Stir butter and chocolate thoroughly, then remove from heat.
Stir in 3 eggs.
Stir in sugar.
Slowly stir in flour.
Bake for 30-35 minutes. Use the toothpick test – bake them longer if it doesn’t come out of the brownies clean.

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