Smitten Kitchen chocolate brownies

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3 ounces (85 grams) semisweet chocolate, coarsely chopped
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) all-purpose flour

Optional: handful of chopped nuts, chocolate chips etc

Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil.

Melt dark chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat and stir the mixture until it is smooth. (I do this too keep things from getting too hot.) Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Add chips as desired.  Spread into prepared pan and bake for 25 to 30 minutes.

Cut into 16 even squares, about 2×2 inches each. 

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