Preheat the oven to 350 degrees. Line a 2" x 9" round cake pan with aluminum foil.

Using a medium size saucepan over low heat melt softened butter and chopped chocolate.

When mixture is completely melted, remove saucepan from heat whisk in sugar.

Next, carefully fold in all-purpose flour and gently fold until flour is no longer visible.

Add eggs one at a time, fully mixing the first egg before adding the second egg.

Kosher salt and pure vanilla extract can be added now.

Spoon brownie batter into round cake pan.

Bake for 15 – 20 minutes until cooked through, insert a toothpick. If it comes out clean, then brownies are done.

Allow brownies to completely cool. I placed the brownies in the refrigerator for an hour.

Now, here is the fun part. Remove a bit of brownie using a small ice cream scoop or a melon scoop.

Brush a bit of coffee oil into the palm of your hand and roll brownie into a ball. Make 10 -12 brownie balls, and set them aside.

Use two bowls: one with sweetened cocoa powder and the other with powdered sugar.

Dredge half of the brownie balls through cocoa powder and the remaining through the powdered sugar.