Fudge Brownies

12 tablespoons Kerrygold Salted Butter
1 1/2 cups granulated sugar
2/3 cup cocoa powder
1/2 - 1 teaspoon pure vanilla, orange, or peppermint extract, optional
3 large eggs
1 cup flour
A heaping 1/2 cup chocolate chunks, optional

Directions:

Preheat oven to 350 degrees F. Line an 8x8 or 9x9 square baking pan with parchment paper. Set aside.
Set a medium sized saucepan over medium-high heat and melt the butter. Next, add the granulated sugar and your choice extract. Stir well. Remove pan from heat and whisk in the cocoa powder.
In a separate bowl, lightly beat the eggs. Pour the chocolate mixture into the bowl and whisk in with the eggs until well combined. Stir in the flour and chocolate chunks, but do not beat.
Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 30-40 minutes. Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.
Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces and store in an airtight container for up to 3 days – if they last that long!