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Fudgy brownies, rich and chocolatey with a shiny crackly top.
Melt the 200 g dark chocolate with the butter until smooth, then let it cool slightly.
Whisk the eggs, sugar and vanilla for 2-3 minutes until pale and thick, then fold in the melted chocolate.
Sift in the flour, cocoa and salt and fold until just combined, without overmixing.
Pour into a lined 20 cm square tin and bake at 180°C for 22-25 minutes, until the top is set and crackly but the middle is still fudgy.
Cool completely in the tin before cutting into 9 squares.
