CENTER A RACK IN THE OVEN AND PREHEAT OVEN TO 350 F DEGREES.

SIFT THE FLOUR AND SALT TOGETHER AND SET ASIDE

MELT THE BUTTER AND CHOCOLATE TOGETHER IN A MEDIUM SAUCEPAN OVER LOW EAT, STIRING FREQUENTLY AND KEEPING A WATCHFUL EYE ON THE POT TO MAKE CERTAIN THE CHOCOLATE DOESN’T SCORCH (ALTERNATIVELY, YOU CAN MELT THE INGREDIENTS IN THE TOP OF A DOUBLE BOILER OVER, NOT TOUCHING, SIMMERING WATER.) ADD 1 CUPO OF THE SUGAR TO THE SUGAR TO THE MIXTURE AND STIR FOR HALF A MINUTE, THEN REMOVE THE PAN FROM THE HEAT AND STIR IN THE VANILLA.

POUR THE MIXTURE INTO A LARGE BOWL

PUT THE REMAINING 1 CUP SUGAR AND THE EGGS INTO A BOWL AND MIX OR WHISK BY HAND JUST TO COMBINE

LITTLE BY LITTLE, POUR HALF OF THE SUGAR AND EGGS INTO THE CHOCOLATE MIXTURE, STIRRING GENTLY BUT CONSTANTLY WITH A RUBBER SO THAT THE EGGS DON’T SET FROM THE HEAT.

FIT THE WHISK ATTACHMENT TO THE MIXER AND WHIP THE REMAINING SUGAR AND EGGS UNTIL THEY ARE THICK, PALE AND DOUBLE IN VOLUME, ABOUT 3 MINUTES

USING THE RUBBER SPATULA, DELICATELY FOLD THE WHIPPED EGGS INTO THE CHOCOLATE MIXTURE

WHEN THE EGGS ARE ALMOST COMPLETELY INCORPORATED, GENTLY FOLD IN THE DRY INGREDIENTS

POUR AND SCRAPE BATTER INTO AN UNBUTTERED 9-INCH SQUARE PAN

BAKE BROWNIES FOR 25-28 MINUTES.

COOL BEFORE SLICING AND SERVING