I am definitely the brownie lover in my family. They are one of my most favorite desserts. I made them all the time growing up. Mostly from a box, but brownies nonetheless.
I was put on bedrest the last 4 months of my pregnancy with Lucy Jane. It was hard. I was alone a lot and basically bored all the time. I read, knitted, watched TV, and ate. I loved when people came to visit me. One afternoon my friend Ann came over when I was parked on the couch. She was armed with these rich, fudgy, thick, delicious brownies. It made my day and almost made the entire 4 months. Almost.
I have been informed by my husband that these taste even better with ice cream. So go for it!

Classic Dark Chocolate Brownies

12 oz. unsweetened chocolate (I use Baker’s unsweetened chocolate)
1 1/2 c. butter
6 large eggs
3 1/2 c. sugar
1/2 tsp. salt
4 tsp. vanilla extract
2 c. + 4 Tblsp. all purpose flour

Preheat oven to 350°. Place chocolate and butter in large saucepan and melt on low heat. Stir often. When chocolate and butter have melted, take off heat and set aside to cool slightly. In a large mixing bowl whisk together eggs, sugar, salt and vanilla. Whisk in chocolate mixture until blended. Sprinkle flour over mixture and whisk slowly until just blended. Pour batter into a 9×13 buttered baking dish. Bake 35-45 MIN, until a toothpick inserted comes out almost clean. (There should be a few moist crumbs clinging to it.) Do not overbake. Let brownies cool completely before cutting.