Fudgy Brownies

Preheat the oven fully to 175C and line a 20 cm square pan with parchment.

Press the paper into the corners and leave slight overhangs so the dense brownie lifts out cleanly after cooling.

Melt 170 g unsalted butter with 180 g dark chocolate over gentle heat or in short microwave bursts.

Stir often, stop when smooth, and let it cool briefly so the eggs do not scramble.

Whisk in 220 g sugar until the chocolate mixture looks glossy, then add the 3 eggs one at a time.

Beat well after each egg so the batter stays smooth instead of splitting.

Add 5 ml vanilla, then sift in 95 g cake flour, 25 g cocoa powder, and 2 g salt.

Fold only until no dry streaks remain, because overmixing makes the brownie cakier.

Pour the batter into the prepared pan and spread it evenly into every corner with a spatula.

Level the surface, then bake at 175C for 26-30 minutes until a thin crust forms.

Remove the pan when a tester inserted in the center comes out with moist crumbs, not wet batter.

Cool completely in the pan, then cut into 12 pieces with a warmed knife for clean edges.