Averie Cooks

-1 Preheat oven to 350F, line an 8x8-inch square pan with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
-1 To a large microwave-safe bowl, add the diced chocolate and butter, and heat on high power to melt for 45 seconds. Stop to check and stir. Heat in 20-second bursts until chocolate can be stirred smooth. Wait momentarily before adding the eggs so you don't scramble them.
-1 Add the eggs, sugar, vanilla, and whisk to combine.
-1 Add the flour and stir until just combined, don't overmix or brownies will be tougher. The batter is very dense and thick, this is normal.
-1 Turn the batter out into the prepared pan, sprinkle with sea salt if desired, and bake for 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Note - The original poster indicates a baking time of 25 to 30 minutes but 30 minutes would have been too long in my oven; however, all ovens, climates, ingredients, etc. vary. Bake until brownies are done given your variables and preference for doneness.
-1 Allow brownies to cool in pan for at least 30 minutes before serving. Brownies may be stored at room temp or in the fridge and serve chilled. Stored covered or well wrapped, the brownies will keep for up to 5 days, or in the freezer for up to 4 months.
-1 Adapted from Smitten Kitchen