Triple Fudgy Brownies

These brownies are the best I've ever eaten. They are the densest, chocolaty-est, and richest homemade brownies you'll ever eat. It's almost like eating chocolate fudge to me. These brownies seem to slowly melt in your mouth. They have a velvety texture and are somewhat chewy. Every chocolate lover will go insane for these brownies. You do have to commit some into making these brownies, but you won't be disappointed. I did alter the original recipe to make it easier to follow. Serves about 12-16

Ingredients:
5 ounces semisweet or bittersweet chocolate, chopped.
2 ounces unsweetened chocolate
8 Tablespoons (1 stick) unsalted butter, cut into quarters
3 Tablespoons cocoa powder
3 Large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract. Pure tastes better. I buy mine at Costco in a 16 once bottle for a little over $8.
1/2 teaspoon of table salt. Don't omit or your brownies will be too sweet.
1 Cup unbleached all-purpose flour

1. Adjust an oven rack to the lower-middle position, and heat oven to 350. Spray an 8-inch square baking pan with nonstick cooking spray. Line your pan with either foil or nonstick parchment paper.(this makes clean-up easier). It's okay if the parchment paper doesn't fit super flat, just try your best.
2. In a medium heavy-duty sized sauce pan melt the chocolates and butter on low heat together, stirring occasionally. Whisk in cocoa powder until smooth. Set aside to cool a little.  
3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl, until combined, about 15-20 seconds. Whisk in warm chocolate mixture into egg mixture; then stir in the flour with a plastic or wooden spoon until just combined. Poor mixture into the prepared pan, and smooth out the top. Bake until slightly puffed, and a toothpick inserted in the center comes out with a small amount of sticky crumbs, clinging to it, 35-40 minutes.
4. Allow the brownies to cool on a wire rack for about 2 hours before cutting. I think they are moister the day after. A sharp knife makes cutting these brownies easier for me.
   
   
   From the Baking Illustrated