Preheat your oven to 350°F (175°C). Grease a 12x9 inch baking dish with butter and line the bottom with parchment paper.
Place the 245g of chopped dark chocolate and cubed butter in a bowl set over a pot of gently simmering water. Melt them together, stirring occasionally, until smooth and well combined.
Remove the bowl from the heat. Whisk in the caster sugar and light brown sugar to cool the mixture down, then whisk in the eggs and vanilla extract until fully incorporated.
Sift the all-purpose flour and a pinch of salt into the chocolate mixture. Gently stir until just combined.
Pour the batter into your prepared baking dish and spread it evenly.
Bake for 35-50 minutes, or until the edges are cracked and the middle is still soft. About 20 minutes into the baking time, quickly chuck the remaining 100g of dark chocolate chunks over the top of the brownies.
While the brownies are baking or cooling, whip the heavy cream, powdered sugar, and vanilla extract together in a bowl until soft peaks form.
Let the brownies cool slightly before slicing. Serve warm with a dollop of the homemade whipped cream.
Cook it hands-free.
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