Instructions

• Preheat oven to 350°F. Line a 9×13-inch pan with foil, pressing foil into the corners and leaving an overhang for easy removal; spray the foil with nonstick cooking spray.
• Place the chopped unsweetened baking chocolate and sliced unsalted butter in a large microwave-safe bowl.
• Microwave on high in 30-second increments, stirring between each increment, until the chocolate and butter are fully melted and smooth (about 2 minutes total, depending on your microwave). Stir well.
• Let the chocolate-butter mixture cool for 1–2 minutes so it is warm but not hot (this helps prevent the eggs from cooking when added).
• Stir the granulated sugar and unsweetened cocoa powder into the chocolate-butter mixture until combined.
• Stir in the eggs (you may add them one at a time) and then stir in the vanilla extract. After that, stir in the salt. The batter may look grainy but should be smooth overall.
• Gently stir in the all-purpose flour until just combined; do not overmix.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 25–35 minutes. Begin checking at 25 minutes—brownies are done when the top is no longer glossy and a toothpick inserted about 2 inches from the side comes out with a few moist crumbs (not wet batter). For fudgier brownies aim for the shorter time; bake longer if you prefer them less fudgy.
• Cool the brownies completely in the pan on a wire rack. Use the foil overhang to lift them from the pan, then slice and serve.