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Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Spray a 9-inch / 23cm square baking tin with cooking oil and line the bottom and sides with baking paper, leaving some overhang on the sides.
Melt chocolate and butter - Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top. Add the chocolate and butter. Stir until melted and smooth.
Add cocoa powder - Turn the heat off and add the sifted cocoa powder. Use a whisk to combine until smooth. Set aside to cool to room temperature, about 10 minutes.
Whisk eggs and sugar - To a large mixing bowl, add the eggs, both sugars, vanilla extract and salt. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
Add the chocolate mixture - Add ⅓ of the cooled chocolate mixture and whisk until well combined. Repeat with the next ⅓ until all of it has been added.
Add dry ingredients - Add the sifted flour and fold using the spatula until no dry ingredients are showing.
Bake - Pour the mixture into the baking tin. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cool at room temperature. Then transfer to the fridge to cool for 2 hours before slicing.