Preheat your oven to 175°C (350°F) and line your 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
Place the dark chocolate and butter in a heatproof bowl and melt them together, either over a double boiler or in short bursts in the microwave, stirring until smooth and glossy with a rich aroma filling the kitchen.
In a separate bowl, whisk the eggs and sugar together until the mixture becomes fluffy and slightly paler, and you hear a gentle whisking sound that indicates incorporation of air.
Pour the melted chocolate and butter into the egg mixture, gently folding them together with a rubber spatula until well combined, and the mixture turns a shiny, dark brown.
Sift the flour and salt into the mixture, then fold gently until just combined, being careful not to overmix to keep the brownies fudgy and dense.
Pour the batter into the prepared pan, spreading it evenly with a spatula and smoothing the surface until it looks glossy and slightly crackled on top.
Bake in the oven for 25 to 30 minutes. The edges should be set, and a toothpick inserted into the center will come out with moist crumbs, indicating they’re perfectly fudgy.
Remove the pan from the oven, let the brownies cool in the pan for about 15 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely.
Once cooled, cut into squares and decorate with spooky edible decorations or food coloring sprays to create a haunted, eerie look perfect for Halloween festivities.
