First, melt the chocolate using a double-boiler method. Heat some water in a saucepan and place a bowl on top, ensuring the bottom of the bowl does not touch the water. Add 150 grams dark chocolate and 60 grams butter to the bowl.

Stir gently until the chocolate is fully melted. This method helps to melt the chocolate evenly without burning.

Once the chocolate is melted, let it cool slightly.

Now add 1 cup condensed milk and 1 tsp vanilla extract.

Mix well until everything is fully combined.

Place a sieve over the bowl and add 100 grams maida, 20 grams cocoa powder, ¼ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.

Sift the ingredients to ensure there are no lumps.

Gently mix the batter using the cut-and-fold method.

Mix slowly and do not overmix, as this can make the brownie hard. The batter should have a thick ribbon consistency.

Pour the batter into a cake pan. Tap the pan lightly to level the surface and remove any air bubbles.

Preheat the oven and bake at 160°C for 25 minutes.

Once baked, allow the brownie to cool completely in the tray. This step is important to set the perfect crackly layer texture.

Finally, cut into pieces and enjoy the Chocolate Brownie Recipe.