from Melissa Clark’s In the Kitchen with a Good Appetite…Clark cites Kate Krader of Food and Wine magazine as the source for these brownies
Ingredients
- 2 sticks plus 2 tablespoons unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon cayenne (optional)
- 1/2 cup plus 1 tablespoon cocoa powder
- 2 1/2 cups sugar
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- Maldon salt, for sprinkling
Preheat oven to 350 and line 9×13 baking dish with parchment paper. Melt butter and chopped chocolate. Whisk in cocoa powder and sugar. Add eggs and vanilla. Fold in other dry ingredients. Pour into pan; batter is incredibly thick, like fudge. Sprinkle with Maldon salt. Bake for 25-30 minutes, until the edges pull away from the sides and the top is set and shiny. Cool in the pan before cutting into squares. 
I cooled them in the refrigerator for a while before cutting with a serrated knife.
Potpourri with Rosemarie 