Sneeze-a-licious Brownies

Every chocolate connoisseur knows that truly dark chocolate will make you sneeze (daintily). These brownies are an adaptation of the Barefoot Contessa's Outrageous Brownies, with some serious added chocolate-fudgey goodness that practically guarantees a gesundheit. They are for true chocolate lovers (if you are deluded enough to think that Godiva doesn't taste like plastic, then this recipe is probably not for you!). Splurge on quality chocolate for this one -- Valrhona is best, but if you don't have time to order it online, go for Ghirardelli Bittersweet Chocolate Chips (60% cacao) and Lake Champlain's Sao Thome bar (70%!). Both are available in any Whole Foods baking aisle. These brownies are expensive, but so is life...

Ingredients:
2/3 stick butter
6 oz dark chocolate chips (half a bag)
two 3 oz dark chocolate bars
2 oz unsweetened chocolate
2 eggs
1 T vanilla
3/4 c sugar
1/3 c flour
1/3 T baking powder
1 tsp salt
a little flour for sprinkling
a little something to grease the pan

Yield: 9 brownies

1. Preheat oven to 350 F.
2. Use a double boiler to melt 2/3 of the dark chocolate chips (4 oz) with one 3 oz dark chocolate bar, the unsweetened chocolate, and the butter. If you aren't fancy and don't have a double boiler, you can do like me and use a small-ish bowl (one that is safe to boil - metal/porcelain) and float it in a saucepan full of water.
3. Let the melted mixture cool slightly. In a different bowl, mix together eggs, vanilla, and sugar. Then mix it with the melted chocolate.
4. Let the warm stuff cool to room temperature. Patience is a virtue, even when chocolate is involved.
5. Occupy yourself while the chocolate cools by mixing flour, baking powder, and salt in a separate bowl. Set aside.
6. Chop up the second dark chocolate bar in 1/4 inch chunks. In yet another separate bowl, mix the chunks with the remaining 2 oz of dark chocolate chips. Sprinkle a bit of flour in to lightly coat the chunks and chips.
7. Grease and lightly flour an 8x8 inch baking pan.
8. Once the chocolate mixture is finally at room temperature, thoroughly mix in the flour mixture, then gently add the chocolate chunks and chips.
9. Pour the whole shabang into the baking pan and bake for 30 minutes or until a toothpick/fork poked in the center just comes out clean. Fifteen minutes into baking, rap the baking pan against the oven shelf a few times to make sure there are no air bubbles between dough and pan. Do NOT overbake!!
10. Cool, slice, and enjoy. You know you love me!