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1
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees.
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2
Put a 9-inch square baking pan (Pyrex is good for this) on a baking sheet.
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3
Whisk the flour and salt together.
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4
Set a heatproof bowl over a saucepan of gently simmering water, put the butter in the bowl and top with the chopped chocolate.
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5
Stir frequently until the ingredients are just melted you dont want them to get so hot that the butter separates.
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6
Add 1 cup of the sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water.
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7
Stir in the vanilla and transfer the warm chocolate to a large bowl.
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8
Put the remaining 1 cup sugar into the bowl of a stand mixer or a medium bowl and, using a whisk, stir in the eggs.
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9
Switch to a rubber spatula and, little by little, add one half of the sugar-egg mixture to the warm chocolate, stirring very gently but without stopping you dont want the heat of the chocolate to cook the eggs.
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10
With the whisk attachment or with a hand mixer, beat the remaining sugar and eggs on medium-high speed for about 3 minutes, or until they double in volume.
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11
Using the spatula and a light touch, fold the whipped eggs into the chocolate mixture, stopping just short of blending them in completely.
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12
Sprinkle the dry ingredients over the batter and delicately fold them in, working only until they disappear.
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13
Scrape the batter into the pan and smooth the top with the spatula.
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14
Bake for 25 to 28 minutes, or until the top looks dry.
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15
Poke a thin knife into the center and take a peek: the brownies should be only just set and still pretty gooey.
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16
Transfer the pan to a rack and cool to room temperature.
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17
The brownies are fragile and best cut in the pan.
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18
Cut eighteen 1 1/2-x-3-inch bars.
