Five eggs. You read that right. Five whole eggs. We’re not talking about flan here; we’re talking about the richest, fudgiest, chewiest, yummiest brownies you have ever had. I was astounded the first time I made these. I will not confess how many I ate. Needless to say, it was a lot, and I am not sorry.
They raise up huge in the oven, but the center settles once they are removed. The result is just the perfect brownie–perfect in taste, texture, and appearance. You won’t ever need another chocolate brownie recipe. Whip up a batch today, and then save some to use in my Chocolate Brownie Chunk Ice Cream (coming soon!) Just pop about three of the brownies in the freezer to use in the ice cream, and you are good to go!
Recipe adapted from Sadie’s Better Brownies, found in Josi Kilpack’s book, Lemon Tart.