Quadruple Chocolate Brownies

I am not afraid of a recipe with 16 eggs and over a pound of butter. This was a good brownie but very rich. It is absolutely better when completely cooled and would make a fabulous brownie Sundae dessert. It is not too sweet and when not fully cooled a little bitter, but that evens out once set. It is very rich and dense since the leavening comes entirely from the number of eggs in the recipe. I am not sure the melted chocolate on top adds anything. I think I would have preferred it all chopped and added to the mixture to add a texture to the dense fudge. I also used a half sheet cake pan and these brownies were about 2" deep. They took longer to cook than the recipe stated. A full sheet cake pan likely would have been the correct size.

How do you cut in half...just too many brownies for one family. Do I just cut the ingredients in half all around?

Since you have not received an answer to your question......I would try 6 eggs and see what the results are...what do you have to lose? Just your time and ingredients! It looks too good not to try!!! I'll take the plunge and experiment!

Is 16 large eggs the right number? That seems like way too many