Melt 1¾ bars of chocolate in a medium bowl: Melt in the microwave.

Finely chop the remaining bar of chocolate.

Preheat oven to 350° F. Measure and cut a piece of parchment paper to line the bottom of a 9 by 13-inch pan. Spray the pan with non-stick spray and use the parchment paper to line the bottom of the pan.

Cream the butter and sugar in a mixer. Scrape down both sides. Add the eggs 1 by 1.

Add the salt and flour and mix until smooth. Add the cinnamon and vanilla and mix well.

Remove the bowl from mixer and pour in cooled melted chocolate, mix well with a spatula. Be sure to scrape the bowl.

Add chopped chocolate last, fold quickly, then put in the prepared pan.

Level out batter in pan. Place in preheated oven and bake for 45 minutes to 1 hour or until skewer comes out clean; check every 4 minutes after 45 to make sure it doesn't burn.

Cool completely before cutting.

• Yield: 18 (2 1/2-inch) brownies
• Prep Time: 45 minutes
• Cook Time: 1 hour

• Independently tested and verified by Angelina & Dimitri: "Were heavenly soft as a cloud delicious morsels they cooked well and cut beautifully and tasted incredibly good next to my fav-erotic brownie. We luved them. We used Ghirardelli chocolate and Guittard semi-sweet chocolate chips and added toasted macadamia to a bit of our mixture. We also topped some with marshmallow fluff (Jif.) We used unsalted 82% milkfat cream -- french type -- butter. We enjoyed every morsel."
• "Awesome! These are incredibly chocolately yet fluffy not dense." Drew