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Directions:
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1 Center a rack in the oven and preheat the oven to 350u00b0.
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2 Sift the flour and salt together and set aside.
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3 Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn?t scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
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4 Pour the mixture into a large bowl.
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5 Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
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6 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.
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7 Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
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8 Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
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9 When the eggs are almost completely incorporated, gently fold in the dry ingredients.
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10 Pour and scrape the batter in to an unbuttered 9-inch square pan.
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11 Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
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12 Cut into the center at about the 23-minute mark to see how the brownies are progressing:
