The Best Fudgey Brownies

The best (I repeat) the best brownies ever, are these fudgey melt in your mouth rich brownies. This is my favorite recipe, and yes, it's another classic for me. I've been making these for over 15 years. These were a staple in my catering days. Fudgey brownies are the only acceptable brownies if you're going to make cakey brownies.....just dont....go make cake at that point. These are very, very rich, and they literally melt in your mouth. I still make a big batch because they freeze beautifully, and my dad is obsessed with them, too. So I still make the large half sheet (restaurant half sheet), which ends up making two thinner 9x13 standard pans. One is already almost gone, yes it's been 24 hours, in my house and I will freeze the other pan. My dad loves to heat them up with ice cream, and I love to eat them as is.
Brownies- Large Batch For Half Sheet - I make 2 9x13 pans for a little thinner brownies, but you can half this recipe for one pan or a 1/4 sheet pan (with side shields)
8 large eggs
1 tablespoon salt
5 cups sugar
1 teaspoon vanilla
Beat until light and fluffy.
1 lb butter
1 lb dark chocolate
Melt the butter and chocolate in the microwave for small increments at a time until fully melted.
2 1/2 cup flour
Add the flour and mix until just combined.
350°F for 36-38 minutes
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