Fudgy crackle-top brownies

Spray an 8 by 8 inch pan, lay in parchment cut to its width overhanging the edges as a sling, and spray the parchment.

Put three eggs in the stand mixer bowl and add the white sugar, salt and vanilla.

Beat on medium speed with the paddle until the eggs and sugar form smooth, glossy ribbons and the sugar has dissolved.

Put the chocolate and butter in a bowl over barely simmering water and stir constantly until almost all melted; take off the heat to finish melting. Do not overheat or the chocolate may seize.

Pour the chocolate mixture into the ribboned eggs and combine.

Add the flour and cocoa powder and beat just until combined; scrape the bottom for dry pockets.

Pour into the prepared pan.

Bake in a preheated 325 degree oven about 30 minutes, until a knife or toothpick comes out clean.

Internal temperature should be around 200 to 205 degrees.

Cool at least half an hour, until the puffed top collapses and the brownies turn dense and fudgy; or leave until the next day.

Lift out by the parchment and cut into two-bite pieces.