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1
Chop chocolate into about 1/2-inch chunks; about 2 cups.
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2
In a small, microwave-safe bowl, combine half the chocolate and the butter.
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3
Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
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4
Stir until mixture is smooth.
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5
Let stand until just warm to touch.
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6
In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
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7
Add chocolate mixture and stir until well blended.
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8
Add flour, about a third at a time, stirring after each addition just until blended.
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9
Add remaining chopped chocolate and mix just until chunks are evenly distributed.
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10
Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
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11
Scrape batter into pan; spread level.
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12
Bake in a 325u00b0F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
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13
Cool completely in pan on a rack, at least 1 hour.
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14
Lift brownie out on parchment, peel off parchment, and set brownie on a board.
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15
Cut into 8 squares or wedges or 16 triangles.
