Valentine Brownies

When I first saw this recipe, I was intrigued by the preparation... beating the eggs and sugar for ten minutes to create a meringue-like topping.  These brownies have an intense chocolate flavor, which is great for us chocoholics.  The first day, the brownies have a cake-like texture, light and airy, but by the second day they have more of a typical brownie texture, moist and gooey.  If you have a favorite brownie recipe, stick with it as I don't think this recipe is so different in taste from most brownie recipes.  I would recommend cooking for the minimum time.

INGREDIENTS:
3/4 c. butter, cut up
4 oz. unsweetened chocolate, chopped
4 oz. semisweet chocolate, chopped
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/2 tsp. salt
6 large eggs
1 c. granulated sugar
1 c. packed brown sugar
2 tsp. vanilla extract

DIRECTIONS:
1. Preheat oven to 350°F.  Line 13" by 9" pan with foil; grease.
2. In 3-qt. saucepan, melt butter and chocolates on low, stirring.  Remove from heat.
3. In bowl, whisk flour, cocoa, and salt.  In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars; beat 10 minutes or until tripled in volume.
4.  Fold in chocolates and vanilla, then flour mixture.  Pour into pan.  Bake 28 to 32 minutes or until toothpick inserted near center comes out almost clean.  Cool.  Makes 16.

Good Housekeeping: Valentine Brownies