Preheat oven to 350 degrees F. Grease an 8 inch square baking pan. Line the pan with parchment paper with about a 1 inch overhang. Grease the parchment paper. Set pan aside. In a small bowl, stir together the chocolate chips and 1 tablespoon of the flour and set aside. In another small bowl, whisk together the remaining flour and salt and set aside.

Melt the chocolate and butter in a large stainless steel bowl over a pan of simmering water. When the chocolate and butter has melted remove it from the heat and stir in the cocoa powder and sugar.

Whisk in the vanilla and eggs, one at a time, and mixing well after each addition.

Stir in the flour/salt mixture until combined. Stir in the chocolate chips.

Pour batter into the prepared pan and bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out with a little batter and some moist clumps clinging to it. Do not over-bake. Cool brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the parchment paper. Place brownies on a cutting board and slice into squares. Serve at room temperature.