(Yield: 2 Dozen)
Ingredients:
1 1/4 Cups + 1 Tbsp. Butter
3 Cups Sugar
1 tsp.Vanilla Extract
5 Eggs
1/2 tsp. Salt
2 1/4 Cups All Purpose Flour, sifted
1 Pound Ginger Elizabeth Chocolates Bulk Chocolate

Instructions:
Preheat oven to 350°F (325°F for convection ovens). Grease a 9″ x 13″ casserole pan and set aside.
1. Melt Ginger Elizabeth Chocolates Bulk Chocolate and butter over a double boiler on low heat.
2. In a Kitchen-Aid mixer with a paddle attachment or by hand mix the eggs, sugar and vanilla. Mix for 1-2 minutes until a little frothy. Add the melted chocolate and butter and mix to combine.
3. Add the sifted flour and mix until just combined. Pour the batter into the prepared casserole pan.
4. Bake the Brownies for 35–40 minutes.
5. The brownies will cut best if allowed to cool overnight.