• 8 oz butter (2 sticks)
• 8 oz dark chocolate pieces (70% cacao is best)
• 2½ cups sugar
• ½ tsp salt
• 4 eggs
• ½ cup light brown sugar
• 2 tsp vanilla
• 1¼ cups flour

Special Equipment

• 9" x 9" buttered non-stick baking pan
• parchment paper (optional)

1. Preheat oven to 350º
2. In a double boiler or over a saucepan with 1" of hot (not boiling) water, melt the butter and chocolate, stirring occasionally until smooth.  Do not let the pan touch the water
3. Remove from double boiler and allow to cool 4-5 minutes
4. Combine the eggs, sugars, vanilla and salt and mix well
5. Add the melted chocolate to the mixture and stir until just combined
6. Add the flour and blend well but do not over-mix
7. Butter a 9" x 9" baking pan. (For extra assurance of easy removal, cut a 9" x 9" parchment square to lay on the bottom of the pan, and butter that as well)
8. Bake at 350º for 45-50 minutes, checking at 45 minutes (ovens vary; a toothpick should come out with some mixture on the stick. Mixture will be very wet and gooey)
9. Allow the brownies to sit for 2 hours to cool and solidify
10. Remove from the pan, slice into 9 brownies and serve.  They are wonderful with vanilla ice cream!