1 1/2 sticks butter, at room temperature
2 ounces chocolate, chopped
1/3 cup unsweetened cocoa
2 cups sugar
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon sea salt
Method of Preparation:
1. Preheat the oven to 350 degrees. Grease a 9-inch square metal cake pan.
2. In a large saucepan, melt butter with unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface.
3. Bake in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Sprinkle with sea salt. Cut the brownies into 16 squares.
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