Instructions

• Line a 9 x 9-inch pan with non-stick foil or plain foil sprayed with non-stick cooking spray; set pan aside. Preheat oven to 350ºF (175ºC).
• From the 6 ounces of chopped semi-sweet chocolate, set aside 2 ounces for the ganache. From the 11 tablespoons butter, set aside 2 tablespoons for the ganache. Use the remaining chocolate and butter for the brownie batter.
• In a microwave-safe bowl, combine the reserved chocolate-and-butter portion for the batter. Microwave at 30-second intervals, stirring between intervals, until the chocolate and butter are melted and the mixture is smooth. Let the mixture cool 5–10 minutes.
• In a large bowl, whisk together 1 1/4 cups sugar, 3 eggs, 1 1/2 teaspoons vanilla, and a dash of salt until combined and slightly thickened.
• Whisk the cooled chocolate-and-butter mixture into the egg mixture until uniform.
• Stir in 1 cup flour just until incorporated and no large streaks of flour remain. Do not overmix.
• Pour the batter into the prepared 9 x 9-inch pan and spread evenly. Bake 26–28 minutes, or until a tester inserted into the center comes out with moist crumbs (not wet batter). Remove from oven and place the pan on a wire rack to cool completely.
• When the brownies are completely cool, make the chocolate ganache: place the reserved 2 ounces chopped chocolate and the reserved 2 tablespoons butter in a small microwave-safe bowl. Microwave at 15–20 second intervals, stirring between intervals, until the chocolate and butter are melted and the mixture is smooth. If needed, stir until glossy and pourable.
• Pour the ganache over the cooled brownies and use an offset spatula or the back of a spoon to spread it to the edges in an even layer. Let the topping set at room temperature until firm, about 30–60 minutes.
• To serve, lift the brownies from the pan using the foil, peel back the foil, and cut into squares.