• 10 T of butter (the real stuff)
• 1 1/4 cup sugar
• 3/4 cup of high quality cocoa powder (I suggest droste’s dutch-processed)
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 2 tsp water
• 2 tsp vanilla

Preheat oven, 325 Fudge like, 350 for cake like

Put 10 TABLESPOONS (yes…10….god forgive us all…tablespoons) of butter in a sauce pot. USE YOUR LECREUSET! Put it to a medium flame, and stir it pretty constantly for 6-8 minutes. You’re browning the butter here, but its very easy to burn if you aren’t careful. So, yes. Diligence. Once the milk proteins are a deep golden brown color and your whole kitchen smells of Christmas and nuts (not your nuts, she can smell your nuts later), remove it from the heat.

Let this gooey bit of heaven cool for about 5 minutes, before adding 2 eggs (one at a time). Whisk vigorously after each egg–your batter will now look gorgeously glossy and scrumptious! You know you’re doing the job right if the batter pulls away from the whisk in shiny, smooth ribbons.

Add 1/2 cup flour and beat it like its begging you for it for TWO MINUTES. Your arm will tire, but suck it up and keep beating anyway. Seriously, do NOT wimp out on this step.

Finally, add about 1/3 cup of your favorite cocoa solids (be they chocolate chips or just a chopped up dark chocolate bar) and mix again before spreading it out in your prepped brownie pan.

Bake for 25 minutes.

This is the difficult part. BE PATIENT. Let those fuckers cool for at least ten minutes before you cut into them. Indulge. Savor. Moan. Watch panties drop. Repeat.