Boozy brownies! (My first Chicago recipe)

So this was the first thing I baked in Chicago and one of the last pre-culinary school recipes. I basically made brownies and added whiskey. It was amazing. I don't have a camera yet but the above collage gives you an idea. (Collage is a funny looking word.)

Boozy Brownies

(adapted from Mark Bittman)

2 oz. unsweetened chocolate, roughly chopped

1 stick unsalted butter, soft

1 C sugar

2 eggs

1/2 C flour

pinch salt

1/2 tsp. vanilla extract

1/2 C whiskey

(*technically the recipe called for 1/4 C but I got a little over zealous)

Oven to 350; grease a pan

Melt butter and chocolate in microwave. Add sugar. Stir. Beat in eggs, one at a time. Stir in flour, salt, vanilla.

Pour into pan and bake 25-35 minutes (depending on how much booze you added) but they should only barely set in the middle. Burnt brownies = groseness. Cool if you can avoid eating delicious smelling and scaldingly hot brownies. Consume within one day!