Preheat the oven to 160˚C.

In a medium bowl, add the butter and chocolate and melt in the microwave for about 1 minute then set aside to cool slightly. If you don’t have a microwave, melt over a bain marie.

Once cooled slight, add the sugar, a pinch of salt and vanilla and whisk well.

Add the flour and mix again until just incorporated.

Pour the batter in a lined baking tray and bake for around 20 minutes or until a skewer inserted comes out with a few wet crumb on it (like in the image above). You don’t want it to come out completely clean, otherwise the brownies will be quite dry and cakey. It's better to err on the side of caution and go slightly under than over (if you're a fan of a fudgey, gooey brownie, that is).

Place in the fridge and allow to cool completely before cutting, about an hour.