Best Dark Chocolate Brownie

• 14 Squares 72% Ghirardelli Chocolate Bar, Divided (Each 3 1/2 Oz. Bar Has 8 Squares)
• 1/2 cups Softened, Unsalted Butter
• 1-1/4 cup Sugar
• 1 teaspoon Vanilla Extract
• 2 Room Temperature Eggs
• 2 Tablespoons Unsweetened Cocoa Poweder
• 1/2 teaspoons Salt
• 3/4 cups Flour

1. Preheat oven to 325u0b0F.
2. In a heatproof bowl over simmering water, melt 10 squares chocolate and butter together. Take the bowl off heat and stir in sugar, vanilla and eggs.
3. In a separate bowl, stir cocoa powder, salt, and flour. Add dry ingredients to the wet ingredients. Chop remaining chocolate and gently stir into batter.
4. Pour into a greased 8x8 baking dish (based on 16-brownie serving size) and bake for approximately 47-55 minutes in a glass baking dish or 23-27 minutes in a metal baking dish. Check with a toothpick until it comes off clean.
5. Let cool and serve with a dusting of powdered sugar.

chocolate bar, butter, sugar, vanilla, eggs, cocoa, salt, flour

Taken from tastykitchen.com/recipes/desserts/best-dark-chocolate-brownie/ (may not work)