The Bojon Gourmet

0 Position a rack in the center of the oven, and preheat to 350º. Line an 8x8" square pan with 2 criss-crossed parchment slings so that the bottom and all of the sides are covered, with an inch or so of parchment hanging over the sides (see photos above). (Lacking parchment, you can use heavy-duty aluminum foil instead, or simply grease the pan.)
1 In a small saucepan, place first the butter and then the chocolate; melt together over very low heat, watching the pot like a hawk and stirring frequently so as not to scorch the chocolate (alternatively, you can do this in a heatproof bowl placed over a pan of barely simmering water). When the mixture is completely melted and very warm, remove from the heat.
2 Meanwhile, in a stand mixer fitted with the paddle attachment, whip together the eggs, sugar and salt on medium-high speed until the mixture is very thick, pale and fluffy, 3 - 5 minutes. Reduce the speed to low and gradually add the whiskey and vanilla, then the chocolate mixture. Sift the flour if lumpy, sprinkle it over the batter, and mix on low until combined. Remove the bowl from the stand and give it a few stirs by hand, scraping the sides and bottom, to make sure it is thoroughly combined.
3 Pour the batter into the prepared pan, smooth the top, and stick it in the oven. Bake until the brownie is pulling away from the sides of the pan, and a toothpick inserted into the center comes out with a few wet crumbs but no gooey batter, 25-30 minutes. (These brownies are best baked a little further than most; underbaked, the texture is overly dense.)
4 Cool the brownies completely in the pan. (For the cleanest cuts, you can chill the brownies in the fridge for an hour or two, or up to several days.)
5 Use the parchment as handles to lift the brownie out of the pan, and cut into sixteen 2" squares using a chef's knife dipped in hot water and wiped clean and dry after every cut.
6 The brownies keep well for up to 5 days, stored at room temp in an airtight container.