Flourless Bittersweet Brownies

1. Preheat oven to 350ºF and line a 9×13″ pan with parchment paper.
2. Roughly chop both types of chocolate into melt-able sized pieces and throw into a bowl with the butter. Melt completely (I use the microwave for 1-2 minutes), stir to combine, and set aside to cool.
3. On high speed with the whisk attachment, beat the eggs to break them up (for a few seconds), then add sugar and continue on high speed for 5-10 minutes, or until at least double their original volume, light, and they ribbon when you lift up the whisk.
4. Add the vanilla and optional Kahlua, beat until combined.
5. On the lowest speed, slowly pour in the melted butter/chocolate mixture. When it’s all in, raise the speed and mix until just combined (you don’t want to overmix and deflate the eggs).
6. Turn off the mixer and add in the cocoa powder and salt. Starting on low, beat until cocoa powder is slightly moistened then increase speed and beat until all combined and smooth. The batter will be thick and gorgeous.
7. Pour into prepared pan and spread evenly into the corners and sides—they will not even out that much in the oven, you have to make sure to spread it as evenly as you want them to be. Bake for 20-30 minutes, or until the top has formed a cracked crust and a toothpick comes out with wet crumbs sticking to it. Don’t over bake them!
8. Let them cool for 10 minutes on a rack, then refrigerate (or freeze if you’re impatient) until completely cooled. They have to cool to firm up and be chewy, because they are very delicate otherwise. Cut and serve with a tall glass of milk, and a sprinkling of coarse sea salt on top if you feel so inclined. Can be kept for a few days in an airtight container at room temperature, a week in the fridge, or a month in the freezer.