The Flour-less Chocolate Cake (Brownie) for the Anti-cook

This recipes came about due to a shortage of ingredients.  It was a huge hit at a recent dinner party and is extremely easy to make.

Makes 9 2.5" squares

Ingredients
2 Eggs
1 Cup of Melted Semisweet Chocolate Morsels (Make sure you measure one cup melted and not one cup un-melted.  It should be about 4 big handfuls)
1 Stick Butter (Melted)
1 Cup Cocoa Mix

Directions
Melt the chocolate morsels until they are liquid.  I would recommend doing this in a double boiler, but this could be accomplished in the microwave.  When the chocolate is melted, transfer it to a medium mixing bowl.  Next, add the stick of butter (melted) to the chocolate.  Stir the butter chocolate mixture until the butter is totally worked into the chocolate.   Once the mixture is consistent, add the cocoa powder and the eggs (just be sure that the chocolate batter has cooled before adding the eggs).  Again, stir everything until it is a consistent batter.

When your batter is ready, pour it into an 8" square baking pan and place the pan into the oven at 350 degrees F.  Allow the mixture to cook for about 20 to 30 minutes.  Keep watch over the cake while it is cooking.  Because there is no flower, the cake will not rise significantly, but you will see it "fluff" (bubble and rise slightly) just a little bit.  When the cake has "fluffed" up throughout, it is ready.

Place the cake in the refrigerator for 2 hours.  Once it is cool, you can cut it into squares and it is ready to eat.