(Stay Home and Eat) My Best Brownies

"This recipe makes one large 13”x9” pan of deeply chocolatey brownies. They freeze beautifully, so don’t be intimidated by the amount. Go ahead and make bake, cut into small pieces and enjoy them for a month to come, assuming you’re able to show restraint! If you’re like us, cut into 12 large brownies and go to town! High in antioxidants and flavonoids, remember, dark chocolate is a super food and mood elevator. Yes, I realize they’re a lot of butter and sugar in these, but a treat every now and then should be worth it! Additional Notes: *Use the best quality butter (high fat content) and chocolate you’re able to. I understand we’re all limited right now to what we have access to, so substitute as you need. Results may vary slightly, but you’ll still end up with a delicious chocolatey pan. *I chose to add the rye flour as I love how the flavor pairs with the chocolate and the rice flour adds that subtle chewy consistency. If you don’t have either in your pantry right now, you may substitute 1 1/2 cups ap flour *You may use vanilla paste. I chose extract as the delightful flecks in the paste will not be visible in brownies *I always use a larger bowl than I think I need- easy stirring and less mess. *Baking time will vary depending upon your oven and your altitude. If the center is too soft after 30 minutes, add additional time in 3-5 minute increments. Remember, while they cool, they will continue to cook and set. I don’t recommend cutting into them while warm. *I like baking these in the evening so they may cool and set overnight. *Any crumbs, overcooked edges, or very soft spots are amazing stirred into vanilla ice cream, so there’s no going wrong."