Preheat your oven to 175°C (350°F) and line your 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, melt the chopped dark chocolate and butter together in 30-second bursts, stirring until smooth and glossy. Let it cool slightly so it doesn’t cook the eggs later.
In a large bowl, whisk together the granulated sugar and eggs until the mixture is thick, pale, and slightly foamy—about 30 seconds. The sound should be a gentle whisking and the mixture a bit shiny.
Pour the slightly cooled chocolate mixture into the egg mixture and gently fold together until completely combined, creating a rich, glossy batter.
Sift in the cocoa powder, salt, and flour into the batter, then fold gently just until no streaks remain—be careful not to overmix to keep the brownies tender.
Pour the batter into your prepared pan, spreading evenly with a spatula. Lightly tap the pan on the counter to settle the batter and remove air bubbles.
Sprinkle a pinch of chili salt evenly over the top — this adds a spicy, salty kick that will surprise with each bite.
Bake for 20-25 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs. The top should be crackly and fragrant with rich chocolate aroma.
Remove from the oven and let the brownies cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool completely for about 30 minutes to ensure clean slicing.
Once cooled, slice into squares with a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature or warmed slightly for a gooey, fudgy experience.
Enjoy your spicy, chocolatey brownie bars—perfect for sharing and impressing with a bold flavor twist!
