Cocoa Brownies

From Alton Brown (<3)
Makes few, some, or a lot -- depending on how you slice it.

• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup sugar, sifted
• 1 cup brown sugar, sifted
• 8 ounces melted butter
• 1 1/4 cups cocoa, sifted
• 2 teaspoons vanilla extract
• 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan or lay a sheet of parchment in the pan, leaving the sides high enough to grab as a handle.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Switch to the beating blade. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into the pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool for about 5 minutes, then lift the parchment out of the pan and allow the brownies to cool on the rack. Resist the temptation to cut into it until it's mostly cool.