Thick, Fudgy, One Bowl Brownies

1. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (175°C). | 2. Line an 8-inch square baking pan with two pieces of foil, leaving an overhang on each side, and spray the foil with vegetable oil spray.

1. In a large heatproof bowl, melt the semi-sweet and unsweetened chocolate with the butter. Set the bowl over a saucepan of barely simmering water, stirring occasionally with a spatula (or wooden spoon) until smooth. | 2. Remove the bowl from the heat and stir in the cocoa powder until fully combined. Set aside to cool slightly.

Once the chocolate mixture has cooled, stir in the eggs, sugar, vanilla, and salt until fully combined.

Gently fold in the flour, mixing just until combined—be careful not to overmix.

1. Pour the batter into the prepared pan, spreading it evenly into the corners and smoothing the top with a spatula. | 2. Bake for 35-40 minutes, or until slightly puffed and a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs attached.

1. Allow the brownies to cool on a wire rack to room temperature (or, if you're impatient like me, about 5 minutes). | 2. Once cooled, use a paring knife to loosen the edges, then lift the brownies from the pan using the foil overhang. | 3. Cut into 1-inch squares and serve. Enjoy your thick, fudgy brownies!