- Break the dark chocolate into pieces (if not using chocolate chips) and dice the unsalted butter. Place them in a bowl and melt using a double boiler or in the microwave in 10-second intervals, stirring occasionally.
- Beat the eggs with sugar until well combined. Add the slightly cooled chocolate mixture and beat once more.
- Combine all dry ingredients and sift them into the wet mixture. Gently fold with a spatula until fully incorporated.
- Line a 20x20 cm (8x8 inch) baking pan with parchment paper. Spread the batter evenly in the pan.
- Bake in a preheated oven at 170°C (340°F) for approximately 35 minutes.
- Check for doneness with a wooden skewer. The top should form a crust, while the inside remains slightly moist but not raw.
- Once done, remove the brownie from the pan and let it cool slightly before cutting into squares.
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