Otterly Decadent Brownies

Decadent Otter Brownies

1 1/4 C sugar
1/2 cup butter, unsalted, softened
2 eggs
2 tsp real vanilla
1/2 c flour
7 TBS Scharffen Berger (unsweetened) Cocoa Powder
1/4 tsp salt

Preheat oven to 350 degrees Farhenheit.
Spray a 9 inch pie plate with non-stick stuff, or use the old butter and flour method.

Mix first 4 ('wet') ingredients well in a bowl.

Mix the last 3 ('dry') ingredients in a separate bowl, then add them to the wet ingredients.
Stir very well, then pour out into the pie plate, patting gently with the spoon or scraper so the chocolate meets the edges.

Bake for:
30 minutes if you used a heavy glass pie plate
Check after 25 minutes if you used a metal pie plate.
Would also be stunning as little mini brownies made in a mini muffin tin, but I recommend using mini muffin tin liners and only 15 minutes baking time. Imagine these topped with a fresh raspberry, and a dusting of powdered sugar...

It is done when the top can be touched without breaking through to goo.
When the brownies are finished, they are still VERY moist in the center, so it is best to wait, if otterly possible, for them to cool from hot to warm before cutting.
These are crisp on the edges, a bit chewy next section in, and gooey rich in the center.

VERY rich, a slender slice is enough to satisfy. These brownies are made in the Otter household only 2 or 3 times a year.