Preheat oven at 170 degrees.
Take 8*8 inches baking pan and lined with parchment paper.
Take 200 grams of semi-sweet dark chocolate and roughly cut it into pieces.
In a pan, boil water into simmering.
Take a large crystal bowl, put crushed chocolate in it. Add ½ cup butter in the chocolate.
Melt the chocolate into a double boiler into a silky consistency.
Make sure chocolate is melted completely; place it aside to let the melted chocolate cool.
Take another bowl to add 2/3 cup of sugar and ½ cup of brown sugar.
Add three eggs in a sugar one by one and whisk thoroughly. Until get creamy and sugar completely dissolved.
Add ¼ tsp. Salt and 1 tsp. Vanilla essence.
Add silky smooth chocolate butter mixture in the egg mixture and fold gently.
Take ½ cup of all-purpose flour and ¼ cup of cocoa powder and sieve it into a smooth chocolaty batter.
Gently fold cocoa powder and flour in a batter.
Pour the batter in a lined baking pan.
Gently tap the baking pan on the floor to remove extra big air bubbles.
Bake the cake on preheated oven at 190 degrees for 30-35 minutes.
Let the cake completely cool.
For the cutting, dip a knife in hot water, repeat the step every time before cutting.
Enjoy the super fuggy brownies just in no time. And love your baking as well.