• 16 Tablespoons (2 sticks) unsalted butter
• 8 ounces bittersweet or semi-sweet chocolate, cut into 1/4 inch pieces
• 4 large eggs
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour

Butter a 13" x 9" x 2" pan and line it with parchment or foil.

Set a rack at the middle level of the oven and preheat to 350°F.

Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.

Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, or until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack.

When cool, unmold the brownies by carefully lifting paper or foil from the baking pan. Cut into 2" squares. Makes about 24 brownies.

Contributor's note: Add two cups of pecan or walnut pieces if desired, just after flour is incorporated.