Melt the chocolate and butter until smooth and no lumps. Set aside to cool.
In a large bowl, using an electric beater or using a planetary mixer whisk the eggs until frothy. Add the sugar and whisk further for a few minutes until thick and it has reached a ribbon consistency. When you lift the whisk it should fall on itself and hold the trail its left behind for a few second before disappearing.
Sift the flour, cocoa powder, salt, baking powder and baking soda into the egg mixture an pour in the melted cooled chocolate mixture. Using a spatula, fold the ingredients together until combined. Do not over mix.
Cover with a cling film and transfer to the fridge to chill for 45-60mins until the batter has gotten stiffer (the texture of the batter should be pretty hard and resemble a cookie dough, if not, chill it further)
Preheat the oven to 180°C and line a cookie sheet/baking tray with baking paper.
Remove the batter from the fridge and using an ice cream scoop, scoop out the stiff batter into your hands, briefly roll into balls and place on the baking tray. Don’t waste too much time here, as you want the batter to be pretty firm when it is transferred to the oven to bake. Leave space between the brookie dough balls, as they will spread while baking. I usually bake 6 on a 13x8-baking tray.
Bake them for 8-10mins until they have spread out and the top is dry to the touch. They will still seem soft if you press them down but do not over bake them as they firm up as they cool down.
Using a slotted flat metal spatula remove them gently from the baking tray and transfer to a wire rack to cool down.
I don’t need to tell you to eat them, as you will want to inhale them as soon as you can.