By Kyla Eaglesham

1/2 cup unsalted butter
250 g unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 tsp pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 350 F.
2. Line an 8-in. square baking pan with parchment paper or silicone.
3. Place butter and chocolate in a large heatproof bowl set over simmering water. Stir frequently until chocolate and butter have melted.
4. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
5. Stir sugar into cooled chocolate mixture until combined. Add eggs one at a time, whisking after each addition until smooth. Whisk in vanilla. Gently fold in flour and salt.
6. Pour batter into prepared pan and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 25-30 minutes. Transfer pan to a wire rack to cool completely.
7. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Once cooled, cut into desired shapes (like mini-hamburgers!).