Preheat to 350˚F. Line bottom and sides of 8-inch square baking pan with foil. I spritzed the bottom of the pan with a little cooking spray.

Place chocolate and butter in heatproof bowl and set in wide skillet of almost-simmering water. Stir frequently until mixture is melted and smooth and quite warm. Remove from the pan and set aside.

In a medium bowl (preferably bowl of a stand mixer) beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.

Scrape the batter into the lined pan and spread evenly. Bake on center rack until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a rack.

Invert the brownies on rack and peel off the foil. Turn right side up on cutting board and cut into sixteen 2-inch square (or 9!). I cut mine into giant squares, but they’re pretty rich and 16 would be better.