• 10 tbsp unsalted butter
• 1 1/4 cups granulated sugar
• 3/4 cup plus 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 large eggs, cold
• 1/2 cup flour

1. place a rack in the lower third of the oven and preheat to 325. line the bottom and sides of an 8x8 inch square baking pan with foil.
2. combine the butter, sugar, cocoa, and salt in a heatproof bowl. place the bowl in a skillet of simmering water. stir until the butter is melted and the mixture is barely hot. set the bowl aside until the mixture is only warm, not hot.
3. stir in vanilla. add eggs one at a time, stirring vigorously after each one. add flour and stir until you cannot see it any longer. beat vigorously for 40 strokes. spread evenly in the lined pan.
4. bake until a toothpick plunged into the center emerges slightly moist with batter. this could take anywhere from 20 to 35 minutes. place the brownies in the fridge for a couple hours to cool.