Adjust the rack to the middle level of the oven and preheat to 350 F.

Prepare a 9 x 13 inch  baking pan with heavy duty aluminum foil, spray foil with cooking spray or grease with vegetable shortening.

Stir with a small whisk until combined and the chocolate is melted and smooth.

Turn off the heat but leave the saucepan on the burner until ready to use.

Using a whisk, lightly beat the eggs in a large mixing bowl.

Place the sugar and salt in a separate small mixing bowl, then whisk into eggs just until incorporated.

Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined, then whisk in the vanilla.

Place the flour and cocoa powder in a small mixing bowl; whisk to combine.

Sift through a strainer directly into the batter; stir into mixture with a spatula until just combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 34 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 or 8 hours, or overnight.

Remove brownies from the pan, then peel off and discard the foil.

Place the slab of brownies on a cutting board. Cut brownies with a sharp knife that as been heated in hot water.

Enjoy!