1 stick unsalted butter
6 oz. dark chocolate, preferably 70% cacao
3/4 cane sugar
3/4 cup packed brown sugar
3 large eggs (room temp)
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
3/4 cup spelt flour

(I have typically reduced the sugar by 1/4 cup when using greater than 70% cacao chocolate, such as typical chocolate chips which are about 40%.  Otherwise, they are too sweet)

Directions

Oven 350

Square pan 8in.  Line with parchment about 2 inches over each side in a sling, it really helps at the end to pull them out of the pan.

Melt chocolate and butter over double boiler.  Stir until smooth.  Remove from heat, let cool.  Beat in sugars, and then eggs (one at a time).  Beat batter vigorously for one minute.  Whisk in cocoa and salt.  Fold in flour until just combined.  Do not overmix.

These have become my favorite brownie recipe, especially because they are "healthier" since the flour in this recipe has a higher fiber content than the usual all purpose.

Recipe from "A New Way to Bake", from the kitchens of Martha Stewart

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