Preheat the oven to 350°F. Grease and line a half-sheet pan with parchment paper, leaving a little overhang so the brownies are easier to lift out later.

Melt the butter in a large saucepan. Remove from the heat and stir in both sugars until mostly dissolved. Let the mixture cool for a few minutes so it’s warm, not piping hot.

Stir in the cocoa powder until smooth and glossy.

In a separate bowl, beat the eggs and vanilla together for 1–2 minutes until slightly foamy. This helps create that classic shiny brownie top.

Slowly whisk the warm chocolate mixture into the eggs, stirring constantly as you go.

Add the flour and salt, then gently fold everything together until just combined. Try not to overmix the batter.

Pour the batter into the prepared pan and smooth out the top.

Bake for 25–28 minutes, until the brownies have a shiny top and a toothpick inserted into the center comes out with moist crumbs attached.

Let the brownies cool in the pan for at least 15 minutes before slicing into squares.