Preheat the oven to 350 (F). Line a 9 x 13 inch pan with aluminum foil and coat generously with butter or baking spray.

In a small bowl, whisk together the flour, salt, and cocoa powder.

In a double boiler, melt together the chocolate and butter, stirring together the whole time to distribute the heat and prevent burning. If you don't have a double boiler, you can use a medium glass or metal bowl and set it atop a pot of boiling water -- this works just as well. Remove from the heat once the mixture is smooth.

Sprinkle the flour mixture over the batter and use a spatula to fold in the flour mixture into the chocolate until just a tiny trace of flour mixture is still visible.

Pour the batter into your prepared pan and bake in the center of the oven for about 20-25 minutes until the brownies are just set. For sea-level, bake for 25 - 30 minutes and rotate the pan halfway through the bake time. A toothpick inserted in the center should come out with just a few moist crumbs sticking to it. Place the pan on a cooling rack and allow the brownies to cool completely before cutting into squares.