Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal and set aside.
Melt the Unsalted Butter in a small saucepan over low heat or in short bursts in the microwave; let it cool slightly so it’s warm but not hot.
In a large bowl stir the warm butter into the Granulated Sugar until combined, then beat in the Eggs one at a time until the mixture is smooth and slightly thickened. Stir in the Vanilla Extract.
Sift together the Unsweetened Cocoa Powder, the All-Purpose Flour, and the Salt into a separate bowl to remove lumps and ensure even distribution.
Fold the dry ingredients into the wet mixture gently until just combined — avoid overmixing so the brownies stay tender and fudgy.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into squares and serve plain or with your favorite accompaniment.
