Simple Chocolate Brownies:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3 ounces (90 grams) semi sweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream (double cream) (35% butterfat)
1 tablespoon (14 grams) unsalted butter
Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven.
Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
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.
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.
Makes 16 brownies.