Ingredients

• 8 oz. bittersweet chocolate (70% cacao), coarsely chopped
• 6 tbsp. unsalted butter, cut into several pieces
• 3 large eggs
• 1 cup granulated sugar
• Scant 1/4 teaspoon salt
• 1 teaspoons vanilla extract
• 1/3 cup plus 1 tablespoon (1.75 oz) all-purpose flour

Directions

1. Preheat to 350˚F. Line bottom and sides of 8-inch square baking pan with foil. I spritzed the bottom of the pan with a little cooking spray.

2. Place chocolate and butter in heatproof bowl and set in wide skillet of almost-simmering water. Stir frequently until mixture is melted and smooth and quite warm. Remove from the pan and set aside.

3. In a medium bowl (preferably bowl of a stand mixer) beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.

4. Scrape the batter into the lined pan and spread evenly. Bake on center rack until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a rack.

5. Invert the brownies on rack and peel off the foil. Turn right side up on cutting board and cut into sixteen 2-inch square (or 9!).

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