Fudgy Chocolate Brownies

Fudgy Chocolate Brownies
From Martha Stewart's Baking Handbook

Ingredients:
1 stick unsalted butter
8 ounces bittersweet chocolate, broken up
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Directions:
1. Preheat oven to 350° F. Butter an 8-inch square baking pan and line with parchment paper so that extra hangs over 2 sides. Set aside. Place butter and broken chocolate into a heat proof bowl and place over a pan of simmering water to melt. Stir and set aside to cool to room temperature after melted, about 10 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs, 1 at a time, until well blended. Whisk in vanilla extract. Gently fold in flour and salt.
3. Pour batter into prepared pan and smooth top with an offset spatula. Bake until cake tester inserted into center comes out with only a few crumbs clinging to it, 40-45 minutes. Remove from oven and transfer to a cooling rack. Cool completely.
4. Lift brownies out of the pan with the parchment paper. Transfer to a cutting board and cut into 2 inch squares. Store covered for up to 3 days. (Yeah right, like in this house they will last that long)!