Dark Chocolate-Chunk Brownies - cooking recipe

Ingredients

10 ounces bittersweet chocolate
1/2 cup butter, cut into 1/2-inch chunks (no substitutions)
3 large eggs
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup all-purpose flour

Preparation

Chop chocolate into about 1/2-inch chunks; about 2 cups.
In a small, microwave-safe bowl, combine half the chocolate and the butter.
Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
Stir until mixture is smooth.
Let stand until just warm to touch.
In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
Add chocolate mixture and stir until well blended.
Add flour, about a third at a time, stirring after each addition just until blended.
Add remaining chopped chocolate and mix just until chunks are evenly distributed.
Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
Scrape batter into pan; spread level.
Bake in a 325\u00b0F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
Cool completely in pan on a rack, at least 1 hour.
Lift brownie out on parchment, peel off parchment, and set brownie on a board.
Cut into 8 squares or wedges or 16 triangles.