Embassy Brownies

I got this recipe from a cookbook in the International Ward when I was serving in Brussels, Belgium on my mission.  I LOVE brownies that use real melted chocolate, whether it be unsweetened or semisweet, because unlike cocoa, I think it just makes it more rich and chocolatey and decadent.  This one also has a little bit of Hershey's syrup in it to send it over the top.  Joleen Jardine, I've never met you, but thank you for this wonderful recipe!

6 oz. semi-sweet chocolate
1/4 cup chocolate syrup
1/2 cup unsalted butter, softened
1 tsp. vanilla
2 large eggs, slightly beaten
3/4 cup granulated sugar
Pinch (about 1/8 tsp) salt
1/2 cup all-purpose flour

Preheat oven to 350.  Butter and flour an 8" square baking pan.  Melt chocolate in a small, heavy saucepan over very low heat, stirring constantly.  Stir in the syrup.  Remove the pan from heat and add the butter.  Make sure the butter is really room temperature, because if it's slightly cold it will have lumps and it won't mix very well into the melted chocolate.  Beat until the mixture is smooth.  Stir in the eggs and vanilla and mix thoroughly (it's also better if your eggs are room temperature too, otherwise you can temper them with some warm chocolate so you don't end up with scrambled eggs.)  Sift together the sugar, flour and salt.  Add this to the chocolate mixture and blend thoroughly.  Pour the batter into the prepared pan and bake in the preheated oven until just cooked, about 30 min (adjust according to your oven.)  Allow the brownies to cool completely in the pan; cut into squares and transfer to a serving plate.