Brooklyn's Baked Brownies: A Bit of Chocolate Heaven

According to popular lore, these are Oprah's favorite brownies.  But I wanted to know, how do these really taste? The verdict? Fantastic.
I used 68% cacao chocolate and followed the instructions to-a-T.  Like everything else I have made from the Baked Bakery in Red Hook, Brooklyn (including Banana Espresso Chocolate Chip Muffins and Pumpkin-Chocolate Loaf) these hit the spot and made me forget that this winter has been...well, absolutely awful.  So don't fret the 16 degree weather and the non-stop snow that keeps you homebound. Just warm a brownie square in the oven and serve ala mode!
Be careful not to over-bake, under-bake or over-mix.  
Now say it with me, "If it's good enough for Oprah, it's good enough for me!"
Baked Brownies (Courtesy of Baked: Matt Lewis and Renato Poliafito)
Ingredients

1¼ cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped

1 cup (two sticks) unsalted butter, cut into one-inch pieces

1 teaspoon instant espresso powder

1½ cups granulated sugar

½ cup firmly packed light brown sugar

5 large eggs, room temperature

2 teaspoons vanilla extract

Directions

• Preheat the oven to 350 degrees. Butter the sides and bottom of a 9×13-inch glass or light-colored metal baking pan.
• In a medium bowl, whisk together the flour, salt and cocoa powder. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature.
• Add three eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat or your brownies will be cakey.
• Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs sticking to it. 
• Let the brownies cool completely, then cut them into squares and serve.