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Pre-heat the oven to 180°C/350°F and line a 20cm square tin (8") with baking paper or tinfoil.
Roughly chop the chocolate and add to a medium sized saucepan with the butter. Melt over a low/medium heat. Remove from the heat and allow to cool for 5 minutes.
Add the sugars, eggs & vanilla & whisk together.
Sift in the flour, cocoa powder and salt & stir gently until combined.
Pour into prepared baking tin and bake for 20 minutes until the brownie is starting to crack on the top and is starting to pull away from the sides. A toothpick inserted into the centre will come out with a few moist crumbs on it.
Remove from the oven and allow to cool completely in the tin before removing and slicing into 16 squares.
Store in an airtight container at room temperature for 5 days..