Fudge Brownies

A friend recently requested I bake him some brownies. "Nothing weird in them, just chocolate" he said. He's been subjected to some of my unusual flavor combinations, so I can't really blame his fears.
I pulled out a recipe from an old job that I hadn't yet used at home, only to discover I didn't have enough eggs or the right chocolate. Undaunted, I just shrank the recipe and changed things a little. I was lazy and didn't take the time to calculate a proper revision, figuring I couldn't go too wrong. I mean, it's just brownies. I don't know if I'd say they are better or worse than the original, but they are pretty dang delicious. I'll post the original ingredients first, followed by what I ended up using. I'd say both are winners really. And the friend declared them the best brownies he'd ever had.

Fudge Brownies

Version A: use a 9x13 pan

10 ounces butter
10 ounces unsweetened chocolate
2 3/4 cup sugar
1 Tbs vanilla
5 eggs
1 cup ap flour

Version B: use an 8x8 pan

8 ounces butter
8 ounces semisweet chocolate
(I used 18 squares of Trader Joe's Pound Plus 72% chocolate, which I think is around 8 ounces, but really thats just a guess)
1 3/4 cup sugar
1 Tbs vanilla
3 eggs

Melt butter and chocolate in large bowl placed over simmering water. Stir until smooth. Remove from heat. Add sugar and vanilla and whisk until smooth. Add eggs one at a time. Fold in flour just until combined. Pour into greased pan and bake at 375 for 20-25 minutes. The edges should just begin to show small cracks. Immediately place in refrigerator to halt baking.