Heat the oven to 180°C top and bottom heat. Coat a square baking tin with aluminium foil (this will help the brownies to bake more evenly and quickly later).

Chop the chocolate and melt it together with the butter in a small pan over a low heat. While doing so, keep stirring and adding STROH.

Cut the vanilla pod in half lengthways and scrape out the vanilla using a small knife. Whip together with the granulated sugar, brown sugar, salt and eggs in the mixing bowl of a food processor for 8 minutes until frothy.

Meanwhile, sift the flour and cocoa powder into a bowl. Once the eggs have been beaten until frothy, reduce the speed of the food processor to the lowest setting and add the butter and chocolate mixture. Then add the flour and cocoa mixture and stir until everything is well mixed and the flour is not visible anymore.
Lastly, carefully fold in the dough once more using a spatula and make sure that the mixture on the bottom has also been folded in well.

Pour the brownie dough into the prepared baking tin, spread it evenly and bake for approx. 30 minutes.

Leave the brownies to cool in the baking tin for 1 hour and then lift them out of the tin along with the aluminium foil. Cut the brownies into whatever size pieces you like and serve best with a glass of milk.