Preheat your oven to 175°C (350°F) and line your baking pan with parchment paper, smoothing it out to prevent sticking.
Place the chopped dark chocolate and butter in a heatproof bowl and melt them together, stirring until the mixture is glossy and smooth, filling your kitchen with a rich chocolate aroma.
In a separate bowl, whisk the eggs and sugar together until they turn light and fluffy, and you notice a slight increase in volume with a gentle, airy sound.
Pour the melted chocolate mixture into the bowl with the eggs and sugar, then gently fold them together with a spatula until well combined, being careful not to deflate the mixture.
Sift the flour and salt into the bowl, then fold everything together just until the batter looks uniform and shiny, with no streaks of flour remaining.
Pour the thick batter into your prepared pan, spreading it evenly with a spatula so it reaches all corners and has a smooth, flat surface.
Bake the brownies in the preheated oven for 25-30 minutes, until you see a slight crack on top and a toothpick inserted into the center comes out with moist crumbs.
Remove the pan from the oven and let the brownies cool in the pan for about 15 minutes, during which they will firm up and develop their characteristic crackled top.
Transfer the brownies to a wire rack and allow them to cool completely before cutting into squares, revealing their dense, fudgy interior.
Once cooled, cut the brownies into squares and decorate with spooky toppings or edible decorations to give them a hauntingly fun Halloween look.
