½ cup unsalted butter, cut into pieces
¼ cup unsweetened cocoa powder
1 cup granulated sugar
Pinch of salt
2 large eggs, room temperature
½ cup all-purpose flour
1. Preheat the oven to 350⁰F. Line an 8 x 8” baking pan with foil and lightly spray with nonstick cooking spray.
2. Place the chocolate and butter in a medium heatproof bowl and set over a pan of hot water over medium-low heat. Stir until melted and smooth. Remove from heat and whisk in the cocoa powder, sugar and salt. Whisk in the eggs and stir in the flour just until blended.
3. Scrape the batter into the prepared pan and spread evenly. Bake until a tester inserted near the center comes out with a few moist crumbs, about 30-35 minutes. Do not overbake. Transfer to a wire rack and let cool completely.