Preheat your oven to 180°C (350°F) and line two large baking trays with baking paper.

In a pot, melt dark chocolate and unsalted butter over medium heat, stirring until fully melted. Alternatively, melt in a microwave-safe bowl.

In a large mixing bowl, whip eggs, granulated sugar, and brown sugar together on high speed for about five minutes until lighter in color and nearly doubled in volume.

Fold the cooled chocolate and butter mixture into the egg and sugar blend.

Sift plain flour, cocoa powder, baking powder, and salt into the bowl, and fold until no visible streaks of flour remain.

Place the batter into a piping bag fitted with a large round tip and pipe eight mounds onto the prepared trays.

Bake in the preheated oven for 18–20 minutes until the tops appear set but still soft in the center.

Sprinkle flaky salt on top while still warm for an extra flavor boost.

Allow the cookies to cool on the tray for about 20 minutes before serving.

Enjoy the chewy, chocolatey goodness of your brownie cookies!