Instructions: Heat oven to 425 degrees. Butter a 9- by 13-inch glass baking dish, and line with parchment paper. Butter and flour the parchment. Set the dish aside.

Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating to combine. Fold in the semisweet chocolate chunks.

Pour the batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container up to 1 week.

This recipe yields 24 cookies.

Comments: When serving brownies to guests for dessert, you want them to look perfect. To make sure that no one gets an "edge" piece, trim the brownies around the edges of the pan so that the sides are even. Then take the trimmings, which are still every bit as delicious as the rest of the brownie, and cut them into small pieces. Put them in a resealable plastic bag, and freeze. Later, when serving ice cream, use the crumbled brownie pieces, instead of hot fudge, for a quick and delectable topping.

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