Preheat oven to 160°C. Brush a 16 x 26cm baking tray or oven dish with melted butter. Line with parchment paper and allow sides to overhang. This stops mixture sticking to the tray and makes the brownie easier to remove later.

In a saucepan on medium heat, pour in water. Place a bowl over the saucepan. Transfer the the chocolate and butter into the bowl. Stir with a wooden spoon and let it gently melt. Once fully melted, set bowl aside.

In the meantime, whisk the eggs and egg yolks in a jug until well combined.

Allow the chocolate and butter mixture to cool before adding the egg mixture. Combine the ingredients well and set aside. Tip: if the chocolate mixture is too hot, the egg may start to cook and scramble.

Combine the sugar and flour in a large mixing bowl. Sift in the cocoa powder. Now add the chocolate, butter and egg mixture to the bowl and stir and gently fold in using a spatula until just combined, do not over stir. Pour mixture into the prepared tray and smooth the surface using the spatula.

Bake in oven for 45-50 minutes or insert a skewer into the centre and if it comes out clean it's ready. Tip: Do not over bake or the brownies will dry out.

Remove baking tray from oven baked brownies (leave parchment paper on) to a cooling rack. Set aside for a few hours or overnight to cool. Tip: This helps the brownie to set.

Once cooled, remove parchment paper and place on a chopping board. Cut brownies to desired size and shape. Transfer onto a serving plate or tin. Serve with a cup of tea or hot beverage. Eat within a few days. Keep in airtight container to keep fresh.