Harvest Moon Brownies

Pairs perfectly with the Late Harvest Zinfandel

4 ounces Scharffen Berger 99% unsweetened chocolate (2 scored sections)
2/3 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups unsifted flour (less flour for moister brownie)
1/2 teaspoon salt
1 teaspoon baking powder
Preheat oven to 350 F.

Melt chocolate and butter over low heat in a large heavy dutch oven. Remove from heat and mix in sugar with wooden spoon. Crack eggs into pot, add vanilla, and mix (dirtying a whisk is optional).

Gently lay the flour, salt, and baking powder on top of the gooey chocolate mixture. Mix the flour, salt, and baking powder with a fork without digging into the chocolate.

Grab your wooden spoon and stir everything together just until all flour is incorporated. Do not overbeat.

Pour into greased 9" x 12" (or 8" x 12") pan. Bake for 25 minutes (check at 20). Brownies are done when toothpick comes out pretty clean. Cool for 10 minutes in pan, then cut into 2 " squares.

Makes 24 brownies.