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1
Preheat oven to 350F (180C).
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2
In a double-boiler (bain marie) melt the chocolate and butter together.
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3
Stir once in a while to make sure the butter and chocolate is thoroughly combined.
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4
Remove from heat and let cool for a few minutes.
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5
Meanwhile, in another bowl.
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6
Mix together the sugar, salt, eggs, brown sugar and vanilla extract.
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7
Combine completely ensuring there are no lumps remaining in the sugar/egg mixture.
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8
Continue mixing until a creamy texture is reached.
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9
Add the chocolate and butter mixture to the sugar/egg mixture.
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10
Mix together until combined but do not over mix.
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11
Add the flour.
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12
Mix until just combined.
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13
Butter a 9x9 inch baking pan.
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14
Cut a 9x9 inch piece of parchment paper (if desired) and stick to the bottom of the pan, then butter the parchment paper.
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15
Bake for 45 to 50 minutes.
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16
When tested with a toothpick the batter should stick slightly (not come out clean like a cake) but not be undercooked.
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17
This will create a very moist fudge-like brownie.
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18
Cool completely.
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19
If you try to cut them before they are cool they are so moist and fudgey they will fall apart and break.
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20
Cool a minimum of two hours before turning out from the pan and cutting.
