pre-heat the oven to 325˚

line an 8x8 inch square pan with foil or parchment paper or butter it well, set aside

heat a pan of water over medium heat, place a heatproof bowl over it, pyrex works well here

make sure the bowl doesn't touch the water

place the butter in the bowl and let it melt

once it melts add the sugar and the cocoa, mix them in well

remove the bowl from the heat, let it cool until it's just warm

then stir the salt and vanilla

add the eggs one at a time and mixing each one in well

when the batter is nice and shiny add the flour and stir until just mixed in

the stir it an additional 40-50 strokes

scrape it into your prepared pan

bake in a 325˚ oven for 20-25 minutes

begin checking for doneness at 20 minutes

use a toothpick but remember you're not looking for a perfectly clean toothpick, fudgy moist brownies will have a fudgy moist toothpick too but it won't be batter covered, it will be moist,

don't over bake them