Holy fudgy, dense, chocolatey brownies! Make sure you have a huge glass of milk ready!
1 stick (1/2 cup) unsalted butter
8oz bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
Preheat the oven to 350. Butter/pam an 8-inch square baking pan or heatproof glass dish. Line the pan with parchment paper, leaving a 1 inch overhang on two sides. Set aside.
Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature about 10-15 minutes.
Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
Pour batter into prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2 inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.