The way brownies were meant to taste...

Every time I make brownies, I try a new recipe. I kid you not. Maybe its because there are a bazillion brownie recipes out there. Maybe its because I find it intriguing that there are a bazillion different ways to combine cocoa, sugar, flour, oil and eggs and each way comes out completely different. In either case every recipe claims to be the best, fudgiest, chocolatiest (sp?) brownie that you will EVER taste. So naturally, I have to try each recipe to see if they are right. Many are pretty good. Some are delicious. Some are so-so. Soooo these brownies that you are drooling over, they really are amazing. I am not going to say that these are G-ds gift to mankind. Although, they do come pretty close....In my humble opinion, this is my final destination- I have found my perfect brownie recipe. While we are on the topic, I am a firm believer that everyone has their recipes that accomodate their tastebuds, and is their best recipe. Meaning, you might make these brownies immediately, and taste them, and say    " What? She thinks these are amazing? I've tasted better." And if you do say this, you have just proven my point that everyone has different tastes, and their own "go-to" recipes. I think everyone is just partial to their own recipe boxes....if you have one that is. Either way, I liked these, and I wanted to share them with you, so if you do make them, I hope you enjoy!

  

Best Brownie Recipe

Notes: I followed the recipe almost exactly....except I added in 4 ounces bittersweet baking chocolate to the melted margarine, and let the chocolate melt in it. Also, for optimum results, don't use a mixer- just use a wooden spoon and a bowl, and don't over mix the brownies. This is the key to fudgy brownies. In order to make this recipe in a 9x13 pan, the recipe needs to be doubled.