Slide the oven shelf into the middle rail. Preheat oven to 175 degrees. Place the parchment paper twice in a square baking pan (20 x 20 cm) or in a small springform pan. The parchment paper must hang over the edges to make it easy to take out the brownies.
Melt the butter and chocolate together in a double boiler over medium heat. The water bath is a heat-resistant bowl that is placed in a saucepan with 5 cm of heated but not boiling water. Mix well and then remove the bowl. Add cocoa, mix well and let cool down a bit.
In a mixing bowl, whisk together eggs, sugar, vanilla and salt. Add the warm chocolate mixture to the egg mixture and whisk. Add the flour and mix everything well.
Pour batter into the baking pan and, if you want, put M & Ms on top. Bake for 30-35 minutes. The brownies are ready when a few moist crumbs stick to a toothpick that you stick in. You mustn`t bake too long, so it is important to check the end of the baking time. If the dough is dry, it has been baked too long.
Let cool on a baking tray for 2 hours. The brownies cut better when they are cool.
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