Instructions

• Preheat oven to 350°F. Line a 9 x 9-inch pan with non-stick foil (or plain foil sprayed with non-stick cooking spray); set pan aside.
• Chop the 6 ounces semi-sweet chocolate. Reserve about 2 ounces of the chopped chocolate for the glaze and put the remaining 4 ounces in a microwave-safe bowl for the batter.
• Place 8 tablespoons of the butter (from the 11 tablespoons) with the 4 ounces reserved for the batter in the microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until the chocolate and butter are fully melted and 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 frothy.
• Whisk the cooled chocolate-and-butter mixture into the egg mixture until evenly combined.
• Stir in 1 cup flour until just incorporated and no streaks of flour remain; do not overmix.
• Pour the batter into the prepared pan and smooth the top. Bake 26–28 minutes, or until a tester inserted into the center comes out with moist crumbs (not wet batter).
• Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
• For the chocolate glaze (ganache-like): place the reserved ~2 ounces of chopped chocolate and the remaining 3 tablespoons of butter in a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between intervals, until the mixture is melted and glossy. Stir until smooth.
• Pour the warm glaze over the cooled brownies and use a spatula to spread it evenly to the edges.
• Let the glaze set at room temperature for about 1 hour (or refrigerate 20–30 minutes to speed setting) until the topping is firm.
• To serve, lift the brownies from the pan using the foil and peel the foil away. Cut into squares and enjoy.