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In a microwave, melt the butter and dark chocolate together, then let it cool.
In a mixing bowl, combine the caster sugar and eggs, then beat on high speed for about 5 minutes until the mixture is light and airy.
Gradually add the cooled melted butter and chocolate to the egg-sugar mixture, mixing on low speed to prevent the eggs from scrambling.
Sift in the flour and cocoa powder, mixing on a slow setting until the batter is smooth, then use a spatula to ensure everything is well combined.
Divide the batter evenly between two greased 9-inch square tins, or use 8-inch tins for thicker brownies.
If you like, fold in some bake-stable dark chocolate chips or other chopped chocolates into one or both tins.
Bake in a preheated oven at 140 °C for 15 to 20 minutes, checking for doneness with the wobble test.
Once baked, allow the brownies to cool, then refrigerate them overnight.
Cut into pieces of your preferred size and serve. These brownies can be frozen and enjoyed later, or served frozen with ice cream.