3 ounces unsweetened chocolate (my favorite is Ghirardelli), roughly chopped 1 stick unsalted butter, plus extra for pan 1 1/3 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon kosher salt (or 1/2 teaspoon flaky sea salt) 2/3 cup all-purpose flour
Heat the oven to 350°. Line an 8×8 pan with parchment paper, including the sides. Butter the parchment or spray with a nonstick cooking spray.
In a medium heatproof bowl, melt the chocolate and butter over gently simmering water until only a few unmelted bits remain. Remove from heat and stir until completely smooth (this will help to keep you from burning the chocolate – trust me, it’s not yummy). Whisk in the sugar, eggs (one at a time), vanilla and salt. Stir in the flour with a spoon or spatula and pour the batter into your 8×8 prepared pan. Spread the batter until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the baking brownies comes out clean.
Let cool and cut to the desired size (I got 9 brownies out of this). I also powdered mine with powdered sugar because, let’s face it, everything is better with powdered sugar on top!
http://pastaandpeonies.com/ Kathreen have one of the best cooking blogs, she also helped build my bog here for me..