Melt the chocolate and butter

• Melt the butter and dark chocolate together in a saucepan over low heat.
• Stir until completely smooth, then set aside to cool slightly.

Beat the sugars with the eggs

• In another bowl, beat the granulated sugar, brown sugar and eggs until pale and slightly thick.
• Stir in the vanilla extract.
• Slowly mix in the melted chocolate mixture.

Combine the dry ingredients

• Whisk the flour, cocoa powder, baking powder and salt in a separate bowl.

Fold into a brownie batter

• Gently fold the dry ingredients into the wet mixture until just combined.
• The batter should look like thick brownie batter, not stiff cookie dough.

Scoop onto the tray

• Scoop about 2 tbsp of batter per cookie onto a parchment-lined baking sheet, spacing them apart.
• For easier handling you can refrigerate the batter, but scooping it straight onto the sheet gives the perfect brownie texture.

Bake

• Bake at 175 °C until the tops are shiny and crackly and the centers look slightly soft.
• Do not overbake.

Round and cool

• While still warm, gently round the edges of the cookies with a spoon or spatula for a neater look.
• Let cool on the tray for a few minutes, then transfer to a cooling rack.