Brownies (somewhere between fudgey and cakey)

What better way to start off an evening of sleepily studying histology than baking some delicious brownies? Especially since I’ve never made brownies from scratch before! This recipe produces thick, moist brownies that are somewhere in between fudgey and cakey. They bake up to have a bit of a crisp top but the inside is soft, thick and moist.
I didn’t take any pictures while we were making them (oops!), but it’s pretty simple one-bowl recipe. You can melt the chocolate and butter either in a bowl over simmering water or by microwaving with intermittent stirring until it all melts. Unlike most baking recipes, these brownies will be overdone if you wait until a toothpick inserted in the center comes out clean. The toothpick may have a few moist clumps when pulled out when the brownies are done.
About Melting Chocolate:
Melting chocolate can be a tricky business. Water or overheating will make chocolate go clumpy or seize. It’s best to use a clean, dry heatproof bowl. Don’t try to rush the process. Chop the chocolate finely and put it in the bowl.
On the stove: Fill a pan with around 4 cm or 1.5 in of water that has been boiled and removed from heat. In a dry, heatproof bowl that fits the pan without touching the water, put the chocolate and let that sit while the chocolate softens. Once soft, stir until smooth and remove from the pan to cool slightly or keep it on the pan to keep it as a liquid. Overheating the chocolate will cause it to scorch, seize or clump, and taste bitter.
In the microwave: Place the chopped chocolate in a microwave safe bowl and cook it in 15-second bursts on 50% power. As it melts, it may maintain its shape but will become shiny and sag around the edges. If it clumps up too badly you can try adding a few drops of vegetable oil or shortening and stir until smooth.
from The Essential Dessert Cookbook by Bay Books
BrowniesRecipe adapted from JoyofBaking.com 
Ingredients

• 5 oz (140 g) bittersweet chocolate, chopped or use chocolate chips
• 1/2 cup unsalted butter, cut into pieces
• 2 tbsp unsweetened coca powder (I used dark chocolate)
• 1 cup white sugar
• 1 tsp vanilla extract
• 3 eggs
• 3/4 flour
• 1/4 tsp salt
• (optional) 3/4 cups chocolate chips or nuts or other (I didn’t add this)

Turn the oven on to 350 F and prepare a square baking pan by greasing the bottom and sides.Melt the butter and chocolate either in a microwavable bowl in the microwave, stopping to stir frequently or in a stainless steel bowl over simmering water. When melted, remove from heat and stir in the sugar and cocoa powder. Next whisk in the 3 eggs, one at a time, and vanilla. Next stir in the flour and salt. Add the optional chocolate chips or nuts if desired. Spoon into the prepared pan and bake for around 30 minutes or until a toothpick inserted in the center comes out with moist crumbles but not completely clean. Allow them to set awhile in the pan. Best served at room temperature.
Then enjoy!