Yummy Brownies

The point of this recipe is true brownies, not cake. This means that there is no leavening agent, and any air in the cake comes from air that you put in the batter. This is why the eggs are fluffy, and the ingredients are sifted. Don't skip those steps.

4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
1 tablespoon 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.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. (don't over mix or you'll end up with brick brownies)

Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square 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. Resist the temptation to cut into it until it's mostly cool.