Preheat oven to 325 degrees. Grease the sides of an 8x8-inch square baking dish with butter, then line with parchment paper, leaving an overhang for easy removal. Set aside.

Melt butter in a large saucepan on the stove over medium heat. When butter is melted, remove from heat and stir in the cocoa powder until smooth. Add in the sugar, salt, eggs, and vanilla extract. Mix until smooth, then add the flour and stir until well combined.

Set aside 1/3 cup of the chopped chocolate, and stir the rest into the warm batter.

Spread the batter into the prepared pan and smooth the top with an offset spatula or wooden spoon, making sure to push into the corners of the pan. Bake brownies for 40-45 minutes, until edges are firm and middle is still slightly soft.

We intentionally undercook them to achieve maximum fudginess, but bake according to your desired texture.

When brownies are done, remove from oven and serve warm with ice cream, or allow to cool and they will firm up as the chocolate solidifies.