The defining moment of our friendship was when Ruth slipped me “contraband” — a small ziplock that she neatly tucked into my hand outside the scope of anyones view. It contained the most amazing brownies EVER!!!

Need I say more? If your answer is yes, read my story…a memoir of friendship and choco-love!

Ready

• 6 oz fine-quality bittersweet chocolate, chopped
• 2 oz unsweetened chocolate, chopped
• 1.5 sticks unsalted butter (12 oz)
• 1.5 cups sugar
• 2 tsp. vanilla
• 4 large eggs
• 1 tsp. salt
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips

Set

• Metal bowl
• Pan of simmering water
• Mixer or mix by hand
• Butter & floured 9x13 baking pan

Go

1. In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until mixture is smooth.
2. Remove the bowl from heat, and let the mixture cool until lukewarm.
3. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
4. Pour the batter into a well-buttered and floured 9x13-inch pan, smooth top and bake in the middle of preheated 350°F oven for 25-30 minutes. Let it cool completely (if you are more patient than me) so the brownies come out neatly (or just grab a spoon and tall glass of milk and eat entire pan!)