8 oz (250g) 70% bittersweet chocolate, chopped
6 tbsp (90mL) unsalted butter, cut into pieces
1 cup (250mL) sugar
1/4 tsp (1mL) salt
1 tsp (5mL) pure vanilla extract
1/3 cup (75mL) plus 1 tbsp (15mL) all-purpose flour
1. Melt chocolate and butter in bowl set in a wide skillet of almost simmering water. Set aside.
2. With a hand mixer beat eggs, sugar, salt and vanilla on high speed until eggs are thick and pale about 2 minutes. Whisk in warm chocolate. Fold in flour.
3. Spread batter evenly in an 8" (1.5L) square baking dish that has been lined with aluminum foil.
Bake in a preheated 350F (180C) oven for 25 to 30 minutes or until a toothpick comes out clean.
Cool in pan on a rack.
4. Invert brownies on a rack and peel off foil. Turn right side up and on a cutting board cut into sixteen 2" (5cm) squares. (I found they cut perfectly when cold.)
makes 16 squares