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.