This recipe always turns out for me. Not too moist or too cake like. I think it has to do with the ten minute beating of the eggs, vanilla and sugar. It adds a lot of volume to the batter.
If you are a brownie lover, try this recipe. I think you'll be pleased with the result. If you don't want the bother of frosting them, just sprinkle with powdered sugar.
8 – 1 oz. squares of unsweetened chocolate
1 – cup butter
5 – eggs
3 – cups sugar
1 – Tablespoon vanilla
1 ½ - cups flour
1 – teaspoon salt
1 ½ - cups chopped walnuts (optional)
Preheat oven to 375°. Spray a 9”x13” pan with Pam or grease with Crisco.
Melt chocolate and butter in saucepan over very low heat and set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt just until combined. Stir in nuts. Pour into prepared pan.
Bake for 35-40.
When brownies have completely cooled, frost with the recipe below.
½ cup butter
3 squares unsweetened chocolate
3 ½ cups powdered sugar
½ teaspoon vanilla
¾ cup milk
Melt chocolate and butter in microwave or in saucepan over very low heat. In a large bowl, combine powdered sugar, vanilla and ½ cup of the milk. Beat for at least 3 minutes (the longer you beat it, the less raw sugar taste). Blend in the melted chocolate mixture and beat for another 2 minutes. Add remaining milk, a little at a time, until desired consistency is achieved. Frosting will thicken as it cools. Let stand until spreadable.