This dessert recipe comes from MoJo (like so many other great dishes). Boy, are these good. Betty Crocker's got nothing on these brownies.

Melt together

• a stick of butter and
• a cup of chocolate chips.

Don't let the heat get too high. Fancy-schmancy types can break out the double boiler for this, but if you're careful you shouldn't need it.

When molten, remove from heat; let cool a little, then mix in

• three eggs, one at a time,
• 1 c sugar,
• 1 t vanilla,
• 5/4 c all-purpose flour,
• 1/4 t baking soda, and
• 1 c more chocolate chips (unmelted).

Pour into a 9-by-13 and bake at 350-375 F (175-190 C) for about 20 minutes. No toothpick ever came out of brownies clean, but if it comes out free of liquid you're doing OK.

Optionally, if you have ToffeeCrunchTopping you can put it on either before or after baking. Before baking, it will melt into a shiny glaze and pool in the low spots on the brownies; immediately after baking it will just melt enough to stick to the brownies, but will mostly retain its fragmentary character. Me, I'd do some of each. The recipe given in the link makes just enough toffee for one pan of these brownies.

Per this post, you can crumble some rosemary and let it steep in the butter in the double boiler for 15-20 minutes before you proceed. The flavor is distinctive and intriguing. I made these with 12-15 rosemary needles and prepared the salted toffee while they were brewing, and I was pleased, but then I'm weird. Oh, and for what it's worth I also used a substitution for the first cup of chocolate chips, and I used brown sugar in the brownies (white in the toffee, though).

These brownies would probably go very well with VanillaFrozenCustard or another vanilla ice cream.

Personally, I believe the corner and edge pieces to be a highlight of these brownies. Mmmmm.