Preheat your oven to 325°F (160°C). Grease an 8×8 inch metal baking pan, then line it with parchment paper
Add the butter to a light-colored pan and melt on medium heat
Using a spatula, stir the butter until it turns medium brown, once it turns color, turn off the heat
To the browned butter, add in your dark chocolate and stir until well combined. The mixture should look glossy and well combined. Set it aside
In a separate bowl, whish together both sugars, the eggs and vanilla extract. Stir until the batter looks glossy and smooth.
Whisk the sugar and egg mixture until light and fluffy. Beat at low speed for about 1-minute.
To the egg mixture add in the cooled chocolate butter mixture.
Whisk on low speed for about 1-minute. Beat until the mixture is well combines. Set aside
In a separate bowl, mix together the flour, cocoa powder, and salt.
Sieve the dry ingredients directly to the chocolate mixture . Switch to a spatula and fold everything together gently.
Stop as soon when you can no longer see streaks of flour.
Pour the batter into your prepared pan
Bake at 350°F (180°C) for 22 to 25 minutes
Once timer is up, to check if brownies are done. The edges should look set, and the center should have a slight wobble when you shake the pan gently.
Leave the brownies in the pan on a wire rack for at least an hour to cool
Transfer to fridge for another 1-hr to cool and set
Serve and enjoy!!
