Gianduja Brownies

6 oz bittersweet chocolate, chopped (I used Ghirardelli 60% bittersweet chips)

2 oz unsweetened chocolate, chopped

12 tablespoons (1 1/2 sticks) unsalted butter

1 1/2 cups/10 oz sugar

2 teaspoons vanilla extract

4 large eggs

1 cup/5 oz all-purpose flour

1 teaspoon salt

10 ounces gianduja, chopped

Line a 13" x 9" pan with parchment paper (or butter and flour) and set aside. In a metal bowl, combine the butter, bittersweet and unsweetened chocolates and set the bowl over a pan of simmering water. Stir until the chocolates and butter are melted and combined, then remove from the heat. Let the mixture cool until it is lukewarm, then stir in the sugar and the vanilla. Add the eggs one at a time, stirring until incorporated. Add the flour and the salt, stirring until just combined (a few flecks of flour are OK), then mix in the gianduja. Spread in the prepared pan pushing in any chunks that are lying on top, smooth the top and bake at 350 for 25 minutes, until a tester comes out with moist crumbs adhering to it. Cool completely before cutting.