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Put the butter and chocolate in a medium heatproof bowl and place the bowl on top of a medium saucepan of simmering water, making sure the base of the bowl is not touching the water. Allow the butter and chocolate to melt, then gently stir to combine. Remove the bowl from the heat and set aside to cool until tepid.
Combine the flour, cocoa powder and salt in a small bowl and set aside.
Line the base and sides of a 20cm-square cake tin with baking paper and preheat the oven to 150C fan-forced (170C conventional).
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and beat with the whisk on medium-high speed until light and airy (about 5 minutes). Reduce the speed to its lowest setting and add the melted butter and chocolate. Mix gently until almost combined, then remove the bowl from the mixer and sift the dry ingredients into the bowl. Using a hand whisk, gently fold to incorporate, then scrape the mixture into the lined cake tin.
Bake for 20-22 minutes – a skewer inserted into the middle of the brownie should come out a little sticky but not wet – and place on a wire rack to cool for 30 minutes.