Okay...maybe not "better" but they would be a good start 
Ingredients:
1 cup plus 2 Tblsp. unsalted butter
7 oz. good quality chocolate broken up
optional : 1/2 cup dried sour cherries
optional :large handful of nuts
3/4 cup cocoa powder
1/2 cup all purpose flour
1 tsp. baking powder
1 3/4 cup white sugar
4 large eggs
Heat oven to 350 degrees. Line a 12 inch rectangular pan with waxed or parchment paper.In a large bowl over simmering water melt chocolate and butter together until smooth. Add cherries and nuts if using them.
In a separate bowl mix together flour, sugar, baking powder, cocoa and then add to the chocolate mixture. Stir together well (don't use an electrical mixer, we want the brownies dense, not fluffy). Beat the eggs and mix all together until you have a silky consistency.
Pour into the pan and bake for approximately 25 minutes. Every oven is different so watch them. A skewer inserted in the middle should NOT come out clean. These should be springy on the outside, but gooey in the middle. It is better to undercook these than to overcook. Allow to cool in the pan then turn out onto a cutting board and cut into squares.
Ingredients:
1 cup plus 2 Tblsp. unsalted butter
7 oz. good quality chocolate broken up
optional : 1/2 cup dried sour cherries
optional :large handful of nuts
3/4 cup cocoa powder
1/2 cup all purpose flour
1 tsp. baking powder
1 3/4 cup white sugar
4 large eggs
Heat oven to 350 degrees. Line a 12 inch rectangular pan with waxed or parchment paper.In a large bowl over simmering water melt chocolate and butter together until smooth. Add cherries and nuts if using them.
In a separate bowl mix together flour, sugar, baking powder, cocoa and then add to the chocolate mixture. Stir together well (don't use an electrical mixer, we want the brownies dense, not fluffy). Beat the eggs and mix all together until you have a silky consistency.
Pour into the pan and bake for approximately 25 minutes. Every oven is different so watch them. A skewer inserted in the middle should NOT come out clean. These should be springy on the outside, but gooey in the middle. It is better to undercook these than to overcook. Allow to cool in the pan then turn out onto a cutting board and cut into squares.
