Fudgy Chocolate Brownie...adapted from Martha Stewart's Baking Handbook
1 stick butter, plus more for pan
8 oz semi-sweet chocolate
1 1/2 c sugar
4 large eggs
1 t vanilla
3/4 c flour
1/4 t salt
Preheat oven to 350º. Butter an 8" square baking pan. Line the pan with parchment paper, leaving a 1" overhang on two sides. Set aside. Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature.
Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Bake until cake tester comes out of center with just a few moist crumbs, 40-45 min. Cool completely on rack. Run knife around perimeter of pan and lift brownies out of pan using parchment. Cut into 2 inch squares. May dip bottoms in granulated sugar to stack.
Note: For easier slicing, place pan in freezer for one hour before cutting.