This recipe has evolved over time.  It uses a bit more chocolate than is usually called for, and if you spill a bit of extra Bourbon vanilla extract, no one will mind!

Todd La Porte

Brownies

Melt together over very low heat or double boiler, taking care not to burn:

1 stick butter
5 squares unsweetened baking chocolate (not semi-sweet or milk chocolate)

Stir often until smooth.  Take off heat and let cool to touch.

Stir in:

2 cups sugar
1 teaspoon Bourbon vanilla extract (the secret ingredient!)

Add:

4 eggs

Stir vigorously until surface is shiny, indicating that the eggs are well incorporated.
This is also a key step to a tasty finished product.

In separate bowl, mix:

1 cup flour
1 teaspoon baking powder (not baking SODA)
1/4 teaspoon salt

Add to chocolate mixture, and stir just until flour mixture is incorporated.
It is easy to overdo this, but try to resist.

Pour into greased 9 x 13" baking pan.

Bake at 350° F. for 25 minutes.
Brownies are done when they pull away from sides, and when top springs back to touch.

Eat and enjoy!