This is an easy brownie recipe you are sure to make again and again. These brownies are very rich and chocolatey and not too sweet. They are bound to win any chocoholic's heart.

If you prefer your brownies a bit on the sweeter side, increase the amount of sugar to 2 cups.

Makes 20 to 24 brownies 5 ounces unsweetened chocolate, chopped 1 cup (2 sticks) unsalted butter, cut into chunks 1 3/4 cups sugar 3 eggs 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly spray or grease a 9-by-13-inch baking pan.

Place the chocolate and the butter in a microwave-proof bowl. Microwave on 80 percent power for 1 minute. Stir until the chocolate is melted and smooth. If the chocolate is still lumpy after a minute of stirring, microwave again in 10-second increments, until it is completely smooth after stirring.

Add the s

ugar, then the eggs and vanilla, stirring thoroughly to make sure the eggs are completely incorporated. Stir in the salt, then the flour, just until the flour is completely incorporated.

Pour into the prepared pan. Bake in the center of the oven for 25 to 30 minutes, or until the brownies no longer look wet in the center.

Remove to a wire rack and let cool completely, then cut into bars.

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