Prepare a 9x9 inch square baking pan by greasing it generously. You can use a bit of butter, oil, or a non-stick spray for this. You could also line the pan with parchment paper, leaving an overhang on two opposite sides. This will allow you to lift the brownies out of the pan more easily after baking.
Take a 2-quart saucepan and add in the 2 oz of unsweetened chocolate and ½ cup of butter. Place the saucepan over low heat.
Stir the mixture constantly to ensure that the chocolate and butter melt evenly and do not burn.
Once the chocolate and butter have melted together, remove the saucepan from the heat.
Stir in the sugar, eggs, and vanilla into the chocolate and butter mixture. Make sure to stir well, so the sugar dissolves, and the eggs and vanilla are evenly distributed.
Next, gently fold in the flour and salt. Stir until just combined. Don't over mix, it just should be well combined.
Pour your brownie batter into the prepared pan. Use a spatula to level the batter evenly throughout the pan.
Put the pan in your preheated oven and bake for approximately 20-25 minutes. To check if your brownies are done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs (not wet batter), your brownies are ready.
Remove the brownies from the oven and let them cool in the pan for at least 15 minutes before cutting into squares.
Notes
Baking time may vary slightly depending on your oven, so start checking the brownies after about 18 minutes to avoid over-baking.
If you prefer your brownies more fudgy, you can slightly under-bake them by a couple of minutes.
Once completely cooled, these brownies can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for a week. They can also be frozen for up to three months.
Brownies are great on their own, or you can serve them with a scoop of ice cream or a dollop of whipped cream for an extra special treat.