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Cocoa Brownies

Cocoa Brownies. They're perfect for "I want something chocolate, but I'm not going to the store". Extremely dense. Make sure you undercook them--it's the only way to eat brownies.

Preheat oven 325

1 & 1/4 stick butter
1c sugar
1/2t salt
3/4c plus natural unsweetened (dutch processed, preferably) cocoa powder
2 large eggs
1/2 c flour
1/2 t vanilla (optional)
unsweetened, bittersweet chocolate, various nuts (optional)

8-inch glassware (or pie dish)
If you're badass you don't need a mixer, but be sure to scrape the bowl while adding the flour.

Melt butter, sugar, salt, cocoa over low heat (or in a double boiler, if you've got one) until glossy. Stir with a wooden spoon constantly so you don't burn the chocolate. Temperature-wise, it should be hot, but not terribly uncomfortable to the touch.

Take off and let cool for a minute or so. Add eggs, one at a time, throughly mixing in via wooden spoon. Don't add the eggs when the mixture is too hot, because then you will be cooking the eggs (scrambled eggs in your brownies, yum). Slowly incorporate the flour. Add extras if desired.

Pour into greased pan* and cook for about 20-30 minutes. Test should come out clean. The top will take on a new color and texture, light brown and crumbly. Enjoy! Oh, and let cool before eating.

*Some coat the pan in foil instead of greasing it--I don't suggest it.