Step 1

Preheat the oven to 170℃/340℉

Step 2

Grease two 6.5"- 7" skillets with butter.

Step 3

In a saucepan, melt the baking chocolate and unsalted butter over low heat, stirring until fully melted and combined. Remove from heat and set aside to cool for 10 minutes.

Step 4

In a separate bowl, beat brown sugar, white sugar, and eggs until pale, creamy, and increased in volume. Add the vanilla and mix.

Step 5

Incorporate the melted chocolate mixture into the egg mixture, stirring until fully mixed and glossy.

Step 6

Sift the all-purpose flour and cocoa powder over the chocolate batter. Fold with a spatula until no flour remains.

Step 7

Mix on low speed with a hand mixer, scraping the sides of the bowl.

Step 8

Divide the batter between the two prepared skillets.

Step 9

Bake for 30-35 minutes. Be cautious not to overbake to avoid dryness.

Step 10

Mix chocolate and cream in a microwave proff bowl or jug.

Step 11

Microwave in 30-second intervals, stirring each time until smooth.

Step 12

Serve brownies warm in the skillets.

Step 13

Drizzle chocolate sauce over the brownies. Add a dollop of cream or ice cream on top. Dust with powdered sugar for a finishing touch. Serve with a bowl of extra sauce on the side!