• PREP. Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature. Line 1 to 2 baking sheets/ cookie sheets with parchment paper.

  Set an oven rack at the middle level and preheat it to (NO FAN) 350 F/ 175 C. Set to 325 F/ 163 C if using convection (with fan) oven.
• MELT CHOCOLATE. Place butter and dark chocolate in a dry, microwave-safe bowl. Put the bowl in the microwave and melt it in 30-second intervals. Stir the chocolate with a spatula in between each 30-second blast until all of the pieces are just about melted and look very glossy. STOP at this stage so the chocolate does not urn. Finish by stirring until all the pieces have melted.
  210g good quality dark chocolate (at least 54% cocoa), 70g (5 tablespoons) unsalted butter
• Set aside the melted chocolate mixture to cool down for a bit (to 104F) so it will not cook our eggs.

  *Melted chocolate starts to harden as it cools so do the next steps continuously while waiting for it to cool down.
• MAKE THE BATTER. In a medium mixing bowl, mix the brown sugar, salt, and eggs. Whip on medium speed using a hand mixer/ stand mixer fitted with whip attachment for about 1 minute, or until you get a slightly lighter color. We want to incorporate a bit of air that will help make the cookies expand, and that expansion will create those nice cracks on top of the cookies.
  130g brown sugar, ¼ tsp fine sea salt, 100g eggs
• Add the melted chocolate mixture and mix with a spatula until well combined.
• Add the flour, baking powder, baking soda, and cocoa powder, then continue mixing until just combined and no streaks of white flour can be seen. Be careful not to overmix - it will make the texture of your cookies tough. Your final batter should be smooth and shiny at this point.
  180g all-purpose flour/ plain flour, 1 tsp baking powder, 1 tsp baking soda, 10g natural cocoa powder
• SCOOP. Immediately scoop the batter (using a large cookie scoop) on your lined baking sheets, giving them about 1.5 inch or so of space to spread. 6 cookies should fit in a half-sheet pan.

  PRO TIP: You don't want your batter to be runny. If consistency is too thin for scooping, leave the batter at room temperature for about 5 minutes. The chocolate thickens as it cools, but loses shines as well so don't let it sit out for too long. If you have a food thermometer, the ideal temperature of the batter is between 72 and 77 degrees F (22-25 C).
• BAKE for 9-10 minutes (around 7 minutes for convection ovens) or until the edges looked set. These brookies would have puffed a bit. Let it cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

(OPTIONAL) MAKE THE GOOGLY EYES

• In a microwave-safe bowl, pour the dark chocolate and microwave in 30-second increments. Follow the same instructions for melting chocolate in Step 2. Remember to STOP microwaving them when the chocolate pieces are just about melted and look very glossy. Finish by stirring until all the pieces have melted.
  30g good quality dark chocolate (at least 54% cocoa)
• Grab any glass/cup and place a small piping bag (improvise with a Ziploc bag) and fold the top of the bag down about halfway to create a cuff. Immediately transfer the melted chocolate into the piping bag, then gently squeeze the melted chocolate towards the bottom of the bag. Snip the end of the piping to make a tiny hole (about 1.5mm) for the melted chocolate to come out.
• Place a drop of melted chocolate into a piece of white chocolate disc/callet, then stick it to the cooled brownie. Do this twice to form a pair of eyes. Place a drop of dark chocolate onto the top of each white chocolate to make fun eyeballs.
  26 pcs white chocolate discs