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Preheat your oven to 350°F. Line a 7x7-inch or 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave with 20 second bursts and stirring each time. Set it aside and keep it warm.
Combine eggs and sugar in a large bowl and beat with a wire whisk or a handheld mixer on medium-high speed until pale, thick and a bit fluffy. It will take about 2 minutes.
Mix in vanilla and salt. Add the warm chocolate mixture and mix well with a spatula or the whisk until evenly combined.
Sift in flour to remove lumps and fold it in gently until well incorporated and smooth.
Scrape batter into prepared pan and use a small offset spatula to smooth out the surface.
Bake for 20-25 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs attached.
Transfer pan to a wire rack and let cool completely before slicing. Refrigerate for an hour after cooling and slice with a hot dry knife for the cleanest slices.