Third Time's the Charm? Brownies #3

Adrienne's post on how brownies from scratch were always inferior to brownies from mix read to me like a challenge. So I started with a base recipe and started making adjustments, making sure to take careful notes after each batch. I also started making half-batches because y'know, trial brownies... Upon hearing my quest for the perfect brownie recipe, my friends started giving comments, which have helped a lot, so thanks guys! While I was making this batch, my roommate's boyfriend suggested I incorporate Nutella and hazelnuts into my next experiment - that suggestion was very well-received and will happen next time. I keep meaning to get walnuts to add as well, but I never get around to actually getting walnuts... Anyway, this batch was my third and I think the first one good enough to make a post about, so here we go.

Ingredients
2.5 ounces unsweetened chocolate
6 tbsp butter
2/3 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
2.5oz dark chocolate, chips or chip-sized chunks
slightly under 1/2 cup flour

For the flour, I use the scoop-and-sweep method. Using a 1/2 cup measuring spoon, scoop out the flour, then sweep your hand across the top, brushing off the excess flour without packing the flour in. Someday I'll get a scale and actually measure flour correctly, but this method suffices for now. I then shook out a little of the flour, about 1 Tbsp, to make it just that little bit fudgier.

1. Preheat oven to 350°F. Grease 8x8-inch baking pan.
2. Microwave chocolate and butter together until butter is melted (add 30 sec at a time so you don't overheat). Stir until chocolate is completely melted. Stir in sugar.
3. Let the mixture cool down a little, then stir in eggs and vanilla (the first time I did this, I think the chocolate mixture was still too warm and it looked like the eggs were cooking as soon as I stirred them in...). Sift in flour and salt and mix until just incorporated; don't overmix. Stir in chocolate chunks (or chips if you like). Scoop into prepared pan (the mixture was dry enough that I couldn't really pour it, but a spatula scooped it out well enough).
4. Bake at 350 for 25-30min or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake - check it at 25min, and add time as needed.
5. Leave it in the pan to cool. I put a plate over the pan while cooling also; I don't know if that affected it at all. Makes about 16 brownies. :)