Preheat the oven to 180c fan
Grease and line your square Falcon pan.
Mix the eggs together in your stand mixer and add the chocolate.
Meanwhile, melt the butter in a saucepan over a medium heat, then add the sugar and stir to combine, leave on the heat until the sugar is dissolved — this takes around 4 minutes and will start to caramelise.
Pour the buttery sugar mixture into the stand mixer on top of the eggs and chocolate and mix with the paddle attachment for around 4 mins.
Add flour and the cocoa and mix to combine, evenly.
Pour into your tin, sprinkle with salt and bake for around 20-25 minutes
When they're ready, the edges will be set but there will be a slight wobble in the middle
I then pressed eggs into the top of the brownie while it was still warm.