Melt the dark chocolate and butter together gently, stirring until completely smooth, then let the mixture cool slightly before combining it with the other ingredients.
Whisk the eggs and sugar until glossy and slightly thickened, then blend in vanilla before slowly adding the warm chocolate mixture while stirring carefully throughout.
Sift flour, cocoa powder, and salt over the chocolate mixture, then fold carefully until no dry streaks remain and the batter looks thick and shiny.
Spread the batter evenly in a lined baking pan, then scatter chopped chocolate across the surface for pockets of richness throughout the finished brownie squares.
Bake at 175 degrees until the edges are set but the center remains slightly soft, creating brownies that stay moist and fudgy after cooling completely.
Cool the brownies fully before cutting them into neat squares, using a clean sharp knife and wiping the blade between cuts for especially tidy edges.
Serve each brownie with a generous scoop of black cherry ice cream, adding cherries or chocolate shavings for an especially indulgent dessert presentation at once.
