Recipe for Fudgy Brownies

Cook's Corner features two great recipes in this week's paper - including this one.
It looks really good!

Fudgy Brownies
5 oz (140 grams) semisweet or bittersweet chocolate, chopped
½ C unsalted butter, cut into pieces
2 Tbsp Dutch process cocoa powder
1 C sugar
1 tsp vanilla
3 eggs
¾ C flour
¼ tsp salt
¾ C semisweet chocolate chips
Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.
Melt the chocolate and the butter in a stainless steel bowl placed over a saucepan filled with an inch or two of simmering water. Remove from heat and stir in the cocoa powder and the sugar. Whisk in the vanilla and eggs, one at a time, beating well after each addition. Stir in the flour, salt and chocolate chips until blended.
Pour into prepared pan and bake for about 30 minutes, until a toothpick comes out with a few moist clumps clinging to it.
Let cool completely on a wire rack. Serve at room temperature or chilled.
“They’re the best consistency – dense, fudgy, moist, chocolaty, gooey, rich…” were the comments about these brownies. So, I figure we better have them in my column for all of you to enjoy. LW