• 12 ounce semi-sweet chocolate
• 4 ounce unsweetened chocolate
• 2 sticks unsalted butter
• 9 large eggs, separated & at room temperature
• 1cup, plus 2 Tbs sugar

Preheat oven to 325F. Lightly grease 2 9-inch pans. Melt both chocolates & butter in microwave. Cool to room temp. Beat egg yolks and most of the sugar until pale, about 2 minutes. Add cooled chocolate mixture and blend completely. Beat egg whites until frothy and add remaining sugar. Continue beating until egg whites are stiff. Fold egg whites into the chocolate & blend completely.

Bake 40 minutes until fork comes out clean.

Cook’s Notes: It’s better to under bake brownies than to over bake. You can also add coconut, almonds, walnuts, etc. Can also vary the amount of semi & unsweetened chocolate to create a different taste.

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