Super Fudgy Brownies

So now my job is going to make a liar out of me too!  This time I really did bake!!  I keep ranting about how I don't bake in the summer.. that I don't turn that damn oven on when it's 100+ degrees outside....blah blah blah she says as she now posts her 2nd baked goody recipe this summer! lol  Honestly, this time it was a must.  I volunteered to bake brownies for a surprise baby shower they were having for two of my fellow co-workers...so see, a must!  Really, the worse part about making these this time was that I started them at like 9pm... and since I forgot about the cooling time, I was up late that night.  I think I even over cooked them a tad a bit, but only because I just was too tired to pay attention...hey, at least I didn't fall asleep and burn them!!  lol  My sister fell asleep once while she was baking a cake.  You can draw your own conclusions on the outcome of that cake!! (Love you Sis!!)

Super Fudgy Brownies
Recipe courtesy of Martha Stewart 
Printable Recipe 
Ingredients:
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Directions:

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes (***Keep an eye on these, mine only went 45 minutes and they were a tad bit overcooked...for my taste at least). Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.