4 ounces unsalted butter
8 ounces semi-sweet or bittersweet chocolate
1 cup granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
Pre-heat the oven to 350 degrees F and grease an 8-inch cake pan with butter.
Melt the butter and chocolate together in a double boiler, or carefully in the microwave. Set aside to cool.
Beat the eggs and sugar together in a stand mixer, or with an electric hand mixer, until it reaches the ribbon stage (the eggs fall from the beater in one solid line like a ribbon). Add the salt and beat well. Drizzle in the cooled chocolate mixture.
Stir the flour into the mixture just until no streaks of flour can be seen. Try not to over-mix at this stage.
Transfer the batter to the greased cake pan, smoothing out the surface.
Bake in the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out relatively clean.
Let the brownies cool completely in the pan. Then, remove the brownies from the pan, cut into squares and serve.