Rich & Classic Brownies  *Adapted from The Hummingbird Bakery
cookbook  *These brownies are rich and melt-in-your mouth, and
are best enjoyed with no frosting, but a sprinkling of icing
sugar.   6 1/2 ounces (185 g) bittersweet chocolate, chopped (I
love Callebaut Chocolate - Pure - Bittersweet - 1 kg)  1 1/2
sticks (173 g) unsalted butter  1 2/3 (332 g) cups sugar  1 cup
(140 g) all-purpose flour  3 large eggs  1 teaspoon (5 mL) pure
vanilla extract  pinch of salt   1. Preheat oven to 325°F. For
use in the ice cream cake, line an 8" round pan (or, if you're
making these apart from the Ice Cream Cake, you can use a 13 x
9-inch baking pan) with parchment paper (leave some overhang for
easy removal).  2. Melt the chocolate and butter in a heatproof
bowl over a small pot of simmering water (do not let the bottom
of the bowl touch the water). Leave until melted and smooth,
stirring occasionally.  3. Remove bowl from the heat, and add
the sugar, stirring until well incorporated. Add the flour and
stir until well c