New Bittersweet Brownies

From “Pure Dessert” by Alice Medrich

8 ounces 70% bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into several pieces
3 large eggs
1 cup sugar
Scant 1/4 teaspoon salt
1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour

1. Position a rack in the lower third of the oven and preheat to 350˚F.
Line bottom and sides of 8-inch square baking pan with foil.

2. Place chocolate and butter in heatproof bowl and set in wide skillet
of almost-simmering water. Stir frequently until mixture is melted,
smooth and quite warm. Remove from pan and set aside.

3. In medium bowl, beat eggs, sugar, salt and vanilla with hand-held
mixer on high speed until eggs are thick and light colored, about 2
minutes. Whisk in warm chocolate. Fold in flour.

4. Scrape batter into lined pan and spread evenly. Bake until toothpick
inserted in center comes out clean, 25 to 30 minutes. Cool in pan on
rack.

5. Invert brownies on rack and peel off foil. Turn right side up on cutting board and cut into sixteen 2-inch squares.