Everybody loves chocolate brownies, don't they? With their slightly crispy top and bottom and chewy gooey interior, they are a treat.
Line a 20cm (8 inch) square ovenproof dish with greaseproof / parchment paper. Leave some hanging over two opposite edges so you'll be able to lift out the baked brownie. Preheat your oven to 160°C (320°F).
Pour about 2cm (1 inch) of water into a large frying pan and bring it to a gentle simmer. Cut the butter into small pieces and stir it into the sugar, cocoa and salt. Place the bowl into the simmering water and stir occasionally until the butter is all melted.
Remove the bowl from the water and allow to cool somewhat. You don't want the mixture to scramble your eggs. Add one egg and stir it into the mix. When it is fully incorporated, do the same with the other egg. Stir in the flour, and keep stirring until you cannot see it any more.
Pour the mixture into the prepared baking dish and bake for about 30 minutes. Take it out and check whether it is done - the mixture should be set and not wobbly. Because all ovens are different, you may need to bake it for an extra 5, 10 or 15 minutes.
When it's done, allow to cool completely. Trim the crunchy edges off (cook's perk, you can eat them), and divide the mega-brownie into 16, or 9 if you prefer a bigger brownie.