Place a saucepan on the stove over low heat.

Add butter and chocolate into it. Stir the butter and chocolate together until smooth.

Then let it cool for 5-10 minutes.

Put sugar and eggs in a bowl.

Whisk it into a fluffy mixture with a whisk.

Sift cocoa powder and flour into the mixture and gently fold it together.

Add sea salt flakes. Pour the cooled chocolate and butter mixture into the mixture. Gently stir with a spatula.

Line a springform pan, a pie dish, or a baking pan with parchment paper.

Pour the brownie batter into the pan.

Place the brownie in the cold oven.

Turn the oven on to 170 degrees Celsius (338 degrees Fahrenheit) (convection).

Let the brownie bake for 50 minutes.

Remove the finished brownie from the oven and let it cool. It's even better if you let it sit until the next day! If you simply cannot wait, the brownie will benefit from sitting a bit before enjoying.

Cut the brownie into appropriate sizes and optionally sprinkle with a bit of extra sea salt flakes. Serve the brownie with creamy vanilla ice cream that has been left out on the counter for a bit before serving, and optionally decorate with some fresh raspberries.