Preheat oven to 350 and position the rack in the center of the oven.

Line an 8 inch baking pan with aluminum foil and spray with cooking spray.

In a large microwave safe bowl, with the microwave on 50% power, melt the butter and the chocolate together. Stir at 30 second intervals, until the mixture is just melted.  Or you can melt the butter and the chocolate in a saucepan over low heat, stirring constantly until the chocolate and butter are melted and smooth.

Remove bowl from microwave and stir in the sugar, cocoa powder and salt until smooth.

Add the eggs and 2 tablespoons of water and stir vigorously until the sugar is dissolved and well blended.

Add the flour and stir until the batter is shiny.

Pour into prepared pan and smooth the top.

Bake for 20-25 minutes or until the edges are just pulling away from the pan and a toothpick inserted into the center comes out mostly clean, with the bottom still a little moist and gooey.

Cool on wire rack, then refrigerate for 45 minutes so they are easier to cut.

Enjoy!