Adapted from Martha Stewart Living, April 2010
Yield: 1 8x8 square pan, or 9 2.5-inch squares

1/2 cup butter
6 ounces bittersweet chocolate (I used 4 ounces semisweet and 2 ounces unsweetened)
1 1/4 cup sugar
3 eggs
1/4 cup cocoa powder
1/2 tsp salt
1/2 cup plus 2 tbsp flour
  1. Preheat oven to 350F.
  2. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.
  3. Melt butter and chocolate in a double boiler or heatproof bowl set over a pot of simmering water, stirring until smooth.
  4. Remove from heat and stir in sugar.
  5. Stir in eggs, one at a time, until combined.
  6. Stir in cocoa powder and salt.
  7. Fold in flour until combined.
  8. Pour batter into pan and bake about 30 minutes, or until toothpick inserted into center comes out with moist crumbs.
  9. Let cool slightly in pan, about 15 minutes.
  10. Lift brownies from pan using parchment and transfer to wire rack to cool completely.
  11. Cut into 9 squares.