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Heat oven to 350u00b0F. Line an 8x8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
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In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
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Let cool and cut into desired size. If you're like me, you will prefer these and all brownies, cold or even frozen. But I bet you're normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.
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Also included:
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Best Cocoa Brownies
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Adapted from Alice Medrich's Bittersweet
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Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
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10 tablespoons (140 grams) unsalted butter
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1 1/4 cups (250 grams) sugar
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3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process)
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1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
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1/2 teaspoon pure vanilla extract
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2 large eggs, cold
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1/2 cup (65 grams) all-purpose flour
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2/3 cup (75 grams) walnut or pecan pieces (optional)
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Position a rack in the lower third of the oven and preheat the oven to 325u00b0F. Line the bottom and sides of an 8x8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
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Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and
