Preparation

• Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper and set aside.
• In a heatproof bowl, melt the chopped dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
• In a separate bowl, whisk together the flour, cocoa powder, and salt until well combined.
• In a large mixing bowl, whisk the eggs and granulated sugar using an electric mixer on medium speed until light and fluffy.
• Gradually add the melted chocolate mixture and vanilla extract to the egg mixture, beating until smooth.
• Fold the dry ingredients into the wet ingredients using a spatula, mixing gently until just combined.
• Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the brownies to cool in the pan on a wire rack. Once cooled, cut into squares and serve.
• Store leftovers in an airtight container at room temperature for up to 4 days.