Go ahead, you know you want brownies today. Not just any brownies. No, these have to be really rich, almost like fudge (none of this "cake-like" stuff, what is that anyway?). Made with real butter, of course. Made by you. Not from a box (trust me, it's TOTALLY worth it). And really, really chocolatey. Because today is all about the chocolate.

I've been making these for years and have never heard one complaint. Yay, Joy of Cooking!

1/2 cup butter (unsalted)
4 oz chocolate, unsweetened*
4 eggs at room temperature
1/4 teasp salt
2 cups sugar
1 teasp vanilla**
1 cup flour

Melt butter and chocolate and allow to cool somewhat (Joy of Cooking advises that if you fail in this part, your brownies will be "heavy and dry" and woe to you!).

Beat eggs, a LOT. Gradually add in sugar and vanilla, and salt, unless you forget the salt. Then remove the beaters and get out a nice wooden spoon. After applying a few whacks to the backside of thr shorter people hanging about the kitchen (or threatening to), use the spoon to quickly mix in the chocolate/butter. Before everything is a uniform chocolatey color, begin folding in your flour. Don't overmix; a few strokes will do it. (If you MUST add nuts to this confection, do it here—1 cup—but I loathe nuts so I skip this step).

Pour into a 9x13 pan and bake at 350 for about 25 minutes.

I used to add insult to injury and ice these with chocolate buttercream when they cooled, but now I am thinking that a sprinkle of dark-chocolate mini chips on hot brownies, spread when melty, would be lovely.

*The quality of the brownies is seriously dependent upon the quality of the chocolate. Lately I like Sharffen Berger.

** Real vanilla, please. That Bourbon Madagascar stuffis totally worth it. I usually add a glug more than called for, too. Mmm.

Happy Valentine's Day!

Photo: blog.news-record.com