4 ounces unsweetened chocolate, coarsely chopped
1/2 cup unsalted butter, cut into pieces
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt

Chocolate Ganache:
3 ounces semi sweet chocolate, chopped
1/3 cup (heavy whipping cream (double cream) (35% butterfat)
1 tablespoon unsalted butter

Preheat oven to 325°F and place rack in center of oven. Butter or spray an 8-inch square baking pan with a non-stick vegetable spray.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.

Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack.

Chocolate Ganache:
Melt the chopped chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen.
Yield: 16 brownies.