Best-Ever Brownies

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   1. Center a rack in the oven and preheat the oven to 350oF.

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   2. Sift the flour and salt together and set aside

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   3.Microwave for about 2 minutes on high the butter and chocolate together in a large glass bowl, covered with plastic wrap saucepan. Add 1 cup of the sugar to the mixture and microwave 15 seconds, then remove the pan from the microwave and stir in the vanilla.

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   4. Put the remaining 1 cup of sugar and the eggs into the bowl of a mixer (or a mixing bowl if you're using a hand mixer) and whisk just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are pale and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold in the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently, fold in the dry ingredients

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   5. Pour and scrape the batter into an unbuttered 9-inch square pan-a heavy ceramic or glass pan is ideal. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing. They'll be perfect if they're just barely set and still pretty gooey. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try. Cool the brownies in the pan on a rack.

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   Enjoy with a scoop of vanilla ice cream

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