Heavenly Fudgy Brownies

Preheat the oven to 325°F and position a rack in the lower third of the oven.

Line the bottom and sides of an 8x8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Grease the lined pan with butter or cooking spray and set aside.

Fill a saucepan with an inch of water, and heat it until it simmers. In a heatproof bowl, combine the unsalted butter, granulated sugar, Dutch-process unsweetened cocoa powder, and salt. Place the bowl over the saucepan, stirring occasionally until the butter is melted and the mixture is smooth.

Remove the bowl from the saucepan and let the mixture cool slightly until it is warm to the touch, not hot.

Stir in the pure vanilla extract using a wooden spoon or rubber spatula.

Add the eggs one at a time, stirring vigorously after each addition, until the batter is thick, shiny, and well blended.

Add the all-purpose flour and stir until it is fully incorporated, then beat vigorously for 40 strokes using a wooden spoon or rubber spatula.

Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out slightly moist with batter.

Let the brownies cool completely on a wire rack, then refrigerate them for an easier and cleaner cut.

Lift the parchment paper or foil liner to transfer the brownies to a cutting board, then cut into squares and serve.