I've not yet had an opportunity to make Barb Schaller's brownies.
However, I did make the following recipe today at the request of a
friend. These are the best brownies I have ever tasted.

Supernatural Brownies
Makes about twenty-four 2-inch brownies

2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup broken walnuts (optional)
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil

1. Set the rack in the middle of the oven and preheat to 350 degrees.

2. Bring a saucepan of water to a boil and turn off heat. Combine butter
and chocolate in a heat proof bowl and set over pan of water. Stir
occasionally until melted.

3. Whisk eggs together in a large bowl, then whisk in the salt, sugars,
and vanilla. Stir in the chocolate and butter mixture, then fold in the
flour.

4. Pour batter into prepared pan and spread evenly. Bake for about 45
minutes, until top has formed a shiny crust and batter is moderately
firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room
temperature or refrigerated until the next day.

5. To cut brownies, unmold onto a cutting board, remove paper, and
replace with another cutting board. Turn cake right side up and trim away
edges. Cut brownies into 2-inch squares.

From:
Chocolate:From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri