• Put chocolate and butter in a bowl and melt them using bain-marie method. 
• Place the bowl on a kitchen towel. Add in both sugar and whisk everything good until they're well combined.
• Add in 1 egg, salt and vanilla extract. Continue whisking until the egg is well combined. Add in the other egg and whisk to combine.
• Sift flour and cocoa powder into the bowl. Gently mix everything just to combine. Don't over mix at this point.
• Pour batter into an 8 inch (20 cm) square pan that has been buttered and lined with baking sheet. Spread batter evenly.
• Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until when you insert a skewer it comes out crumbly wet. 

How To Serve

• Leave to cool or slightly warm before lifting the brownies out from the pan else they will break. Cut into 16 equal potions and serve as it or with a scoop of ice cream on the side ;)

How To Store

• Keep in an airtight container at room temperature. Best eaten within 1 or 2 days.
• To freeze: wrap them individually with cling film, put them in a ziplock bag and keep in freezer. Defrost at room temperature. Heat slightly on low potency in microwave to bring it back to life.

How To Get Fudgy Brownies Texture

• Do not over baked your brownies. Read my detailed tips in the post above.