- 113 g (one stick or 8 tbsp or 4 oz) butter, plus more for the pan
- 113 g (4 oz) unsweetened chocolate
- 300 g sugar
- 1/4 tsp salt
- 2 tsp vanilla
- 2 large eggs, room temperature
- 127 g all-purpose flour
- 10 g cocoa (2 tbsp) (not Dutch-processed)
- Position rack in center of oven; preheat to 350° F.
- Line bottom and sides of an 8″ square metal baking pan with buttered parchment, leaving 2-inch overhang for easy removal after baking.
- Melt the butter and chocolate over low heat; cool slightly.
- Stir in the sugar, salt, and vanilla.
- Mix in the eggs one at a time.
- Add the flour and cocoa; beat until incorporated and smooth, 30 – 60 seconds.
- Scrape batter into pan; bake ~35 minutes. Toothpick test.
- Cool on rack until safe to handle. Invert pan onto another rack and peel off the parchment.
- Flip right side up, cool completely on rack.