View source for Chewy, Fudgy Triple-Chocolate Brownies

===Ingredients:===
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*5 ounces semisweet or bittersweet chocolate, chopped
*2 ounces unsweetened chocolate, chopped
*8 tablespoons (1 stick) unsalted butter, cut into quarters
*3 tablespoons cocoa powder
*3 large eggs
*1¼ cups (8¾ ounces) granulated sugar
*2 teaspoons vanilla extract
*½ teaspoon salt
*1 cup (5 ounces) all-purpose flour
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===Directions:===
#Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.
#Spray an 8-inch square baking pan with nonstick cooking spray.
#Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 8 inches wide.
#Fit 1 sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked brownies).
#Fit the second sheet in the pan in the same manner, perpendicular to the first sheet.
#Spray the sheets with nonstick cooking spray.
#In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth.
#Whisk in the cocoa until smooth. Set aside to cool.
#Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds.
#Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon until just combined.
#Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula.
#Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
#Cool on a wire rack to room temperature, about 2 hours.
#Remove the brownies from the pan using the foil or parchment handles and transfer to a cutting board. Cut into squares.