• Preheat the oven to 160ºC fan (325ºF). Line a 9x9 (23cm) metal baking pan with nonstick baking paper.

Mixing the brownie batter

• Melt the butter and the chocolate together in a bowl set over a simmering pan of water or in the microwave on medium setting, in 30-second intervals. Be sure to stir between each interval.
• While the chocolate and butter are melting, place the eggs and sugar in a medium mixing bowl and use an electric hand whisk or the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until fluffy and pale in colour. You can use an electric hand whisk if you don't have a stand mixer.
• Once the chocolate and butter are melted and the eggs are whisked, gently pour the chocolate mixture into the eggs. *Be sure the chocolate mixture is barely warm not hot. Use a hand whisk to gently fold the two mixtures together.

Baking brownies and checking for doneness

• Once the chocolate is incorporated, sieve the cocoa powder and flour into the chocolate mixture and fold in until just combined. Pour the brownie batter into the prepared baking tin and bake in the preheated oven for about 10 minutes. Turn the pan around and bake for another 6-8 minutes.
• Once the brownies are baked, the top will be shiny and crackly and will appear set. Remove the brownies from the oven and leave them to cool in the tin for at least 1 hour before slicing them into squares.