I’ve never made them like this before. The texture will be better!
280g caster sugar
80g cocoa powder
1/4 heaped tsp maldon sea salt
2 large eggs
65g plain flour
Preheat the oven to 160°C. Line a 25×25cm baking tin with baking paper.
Combine the butter, sugar, cocoa, and salt in a bowl and cook over a simmering bain-marie, stirring from time to time until it forms a smooth mixture and feel hot to the touch (around 50-60°C).
Set aside to cool down slightly, then mix in the eggs one at a time, using a whisk and stirring for a good minute after each one.
Fold in the flour and spread the batter evenly into the prepared tin.
Bake for 20 minutes, or until barely set. Allow to cool on a rack, then remove the brownies from the tin and slice into slices.