Dark Chocolate-Chunk Brownies

Ingredients

• 10 ounce bittersweet chocolate (see notes)
• 0.3 lb butter cut into 1/2-inch chunks
• 3 large eggs 
• 0.8 cup flour all-purpose
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.5 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• baking pan
• wooden spoon
• microwave

Directions

1. Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter.
2. 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.
3. Let stand until just warm to touch.
4. In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
5. Add chocolate mixture and stir until well blended.
6. Add flour, about a third at a time, stirring after each addition just until blended.
7. Add remaining chopped chocolate and mix just until chunks are evenly distributed.
8. 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.
9. Bake in a 325 regular or 300 convection oven just until 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.
10. 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.
11. Cut into 8 squares or wedges or 16 triangles (see notes).