1 1/4 cup sugar (I used 1 cup regular sugar and 1/4 cup vanilla infused sugar. To make this, save a vanilla bean pod where you scraped the seeds out of for another recipe and put it in a jar full of sugar. You'll have to wait maybe a couple of weeks before the sugar tastes like vanilla)
3/4 cup + 2 tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla extract
2 cold eggs
1/2 cup all-purpose flour
Preheat oven to 325*F. Ensure rack is positioned just below the middle of the oven.
Line an 8"x8" baking pan with parchment paper, letting the paper overhang
1. Combine butter, salt, cocoa powder and sugar in a heatproof bowl and set over a pot of simmering water
2. Stir occasionally until butter is melted and mixture is hot and smooth
3. Remove bowl and let mixture return to a 'warm' temperature. Mixture will look gritty
4. Stir in vanilla
5. Add eggs, one at a time, making sure to incorporate each well
6. Add flour and stir until incorporated. Mix vigorously
7. Pour mixture into baking pan
8. Bake for 25 minutes, or until a toothpick stuck in the centre comes out clean
9. Let cool on a wire rack
10. Remove brownies by lifting parchment paper out of baking dish
11. Cut into desired square sizes (some people do bite size...I go for humungous).
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