6 large eggs, at room temperature

3 cups (1 pound 5 ounces) sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 1/4 cups (5 ounces) cake flour

1 cup and 2 tablespoons (4.2 ounces) Dutch-processed unsweetened cocoa powder, Valrhona or Hershey's Special Dark Cocoa preferred

1. To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350 F. Prepare a 9- by 13-inch baking pan by first applying a thin layer of Crisco on the bottom and sides. Then, with heavy-duty aluminum foil, shiny side down, arrange the foil in the pan coming up 1 1/2 inches of the sides of the pan. Lightly grease the foil in the pan.

2. Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting; add the bittersweet chocolate chips. Stir with a small whisk until combined and the chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner while proceeding with the recipe.

3. Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.

4. Place the flour and cocoa powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 34 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 to 8 hours, or overnight. The slab must be well chilled.

5. Run a thin knife between the foil and the sides of the pan, then turn the pan over on a sharp angle and push on the center of the pan, catching the top edge of the slab with your hand. Peel off and discard the foil and place on a cutting board. Using a very sharp 10-inch chef's knife cut the slab in half, giving you 2 equal pieces. Make sure to dip your knife in hot water before each slicing to get clean edges. Cut each half in half in the same manner and then cut each of the four quarters into equal pieces, about 2 3/4-inch square brownies. If you want bite-size squares cut each well-chilled brownie into quarters.

6. To store, store in an airtight container with wax paper between layers. Make sure to let the brownies come to room temperature before serving, for best flavor.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)