8oz dark chocolate, roughly chopped

2 oz. cocoa powder, sifted

8 oz. unsalted butter, room temperature and cut into chunks 

13 oz. granulated sugar 

4oz. dark brown sugar 

2 tsp. vanilla extract

¼ tsp. salt

6 eggs, room temperature

4 oz. plain flour, sifted 

1. Combine the chocolate and 1 oz. cocoa powder in a large mixing bowl.
2. Heat the butter in a small pot over a medium heat until it starts to simmer. Next, pour the hot butter into the chocolate and immediately stir with a hand whisk until the chocolate has melted and forms into a smooth and silky chocolate sauce. Set aside.
3. Preheat the oven to 180ºC. Grease and line a 9 x 13 inch baking pan with baking paper.
4. In another large mixing bowl, add the sugars, vanilla, salt and eggs. Using an electric whisk, whisk the ingredients on a medium-high speed for 10 minutes until the mixture becomes thick. It should resemble pancake batter or its volume should increase three times its original size.
5. Slowly poor in the melted chocolate with one hand, while gently mixing it in with the other hand. Once all the chocolate is poured in, continue to mix until it is fully incorporated and you have a smooth batter.
6. Sift in remaining cocoa powder and flour. Mix well until you have a smooth and thick batter. 
7. Transfer the brownie mix into the baking pan smoothing it out with a spatula. Carefully tap the pan on the work surface a couple of times to release some air bubbles, then bake for 20 minutes in the centre of the oven. 
8. Remove from oven and drop lightly 1 to 2 times (this will help from the cracks and crisp top). Return to oven bake for a further 15-20 minutes. The brownies will look undercooked when removed from the oven, but it will continue to firm up after baking.
9. Cut into 12 squares or smaller for brownie bites and enjoy!