Preheat oven to 350 degrees F. Line a 9x9” baking dish with parchment paper and set aside.

Add the butter to a small saucepan over medium heat. I find best results using a light colored pan, such as All-Clad, so I can see the butter as it browns. Let the butter melt, foam, and eventually brown. Once you see brown specks forming, cook for another 30-60 seconds, then remove from the heat.

Stir in the chocolate until melted. Let the mixture cool for about 10 minutes.

In a medium bowl, whisk together the sugar and eggs until combined. Don’t overheat.

Slowly stir in the slightly cooled butter/chocolate mixture. Note: you want it slightly cooled so it’s not so hot that it cooks the eggs.

Stir in the flour and salt with a spatula.

Pour mixture into prepared baking dish.

Bake in preheated oven for 40 minutes, until edges are set and middle is still slightly jiggly but the top has a crust on it. Cool COMPLETELY. These are super fudgey brownies, so they need to be completely cooled before they can be easily cut into slices. If you just can’t wait, cut yourself a corner piece.

Enjoy!