Beat room temperature eggs with sugar using a hand mixer until the sugar is dissolved. This should take around 3-4 minutes. In a small bowl, melt butter over medium heat and add chopped chocolate until it’s melted. Add cocoa powder and whisk until combined.
Now pour this chocolate mixture into the eggs and sugar. It should be hot enough that the remaining sugar is completely dissolved, but not boiling hot; otherwise, it will cook the eggs in the batter. Now sift salt and all-purpose flour in and mix until there are no lumps.
Shift the batter into an 8-inch square pan and bake in a preheated oven with heat from both the top and bottom for 20 to 22 minutes. You’ll know that the brownies are baked when the edges are set and start to pull away slightly from the sides of the pan, and the toothpick should come out with moist crumbs, not completely clean. Do not overbake the brownies; otherwise, you won’t get the fudgy texture. Let them cool for half an hour before cutting.
