2 cups (500 mL) sugar
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) vanilla
4 eggs
2 cups (500 mL) flour
* frosting (optional)
Preheat oven to 400F (200C). Butter a 9-by-13-inch pan and line the base with parchment paper.
In a large saucepan, heat the butter along with the chocolate until just melted. Remove from heat, beat until smooth and allow to cool to lukewarm.
Beat in the sugar, followed by the salt, vanilla and then the eggs one by one. Add the flour and stir just until it disappears.
Pour the batter into the pan and smooth out evenly, getting right into the corners. Bake 18 minutes for fudgy brownies, or 20 minutes for more cakey brownies.
Remove from oven and let cool before icing.
* For a simple chocolate frosting: Beat together 8 tablespoons (1 stick or 110 g) unsalted butter with a generous 3/4 cup (180 mL) of sifted icing sugar, 2 teaspoons (10 mL) of milk and 1/2 teaspoon (2 mL) of vanilla. When super smooth, blend in 3 oz (90 g) melted and cooled semi-sweet chocolate. Beat for about 3 minutes until creamy, then spread a thin layer over the cooled brownies before they are sliced.
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