Heat the oven to 325 and have a rack in the middle ready to go.

Line and 8 inch pan with foil all the way around and up the sides and spray with cooking spray.

In a large saucepan melt the butter. Remove from heat and immediately add the sugar, cocoa powder, melted Ibarra, vanilla and salt AND four teaspoons of water. Stir to completely combine and let sit for about five minutes.

Then add the eggs, one at a time and vigorously stir (I use a wooden spoon) each eggs into the chocolate mixture. Add the flour and gently stir to combine, but don’t overdo it.

Bake for about 35-40 minutess – a toothpick in the center should come out with a few nice crumbs on it but not wet with batter. Cool in the pan on a rack for 10 minutes and then use the foil to lift out of the pan and continue cooling on the rack. Cut and store airtight at room temperature. I suppose these can last for a few days, but I have never had any left for more than two days so I can’t really say and hopefully you won’t have to find out either.