Adapted from Bon Appetit
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup Scharffen Berger natural unsweetened cocoa powder (regular unsweetened cocoa powder will do, but if you have the funds, try the Scharffen Berger!)
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup all-purpose flour
Preheat oven to 325°. Grease an 8x8x2 inches glass baking dish and set aside. Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top. Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. Transfer pan to a wire rack; let cool completely in pan. Once cool, remove brownies out of pan and transfer to a cutting board. Cut into 9 squares*.
*The original recipe states that this should be cut into 16 squares. Go ahead and do this, but let’s face it–if I adhered to those guidelines, I would be eating four at a time. Nine is a good number, and it makes the brownies a good size.