Champagne Brownies

From 6 Bittersweets
Adapted from 
 via She Who Eats
Makes about 16 servings (9-inch square pan)

XIAOLU'S NOTES: Let the brownies cool completely before cutting. I recommend placing them in the refrigerator overnight or freezer for a few hours to set if you want really clean cuts. This is a great way to use up champagne that you've accidentally let go flat (not that we ever have that problem around here lol).

15 oz. dark chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus extra for buttering the pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar PLUS 1 1/2 Tbsp, divided
4 large eggs, room temperature
1 cup (4.5 oz.) all purpose flour
1 cup champagne, divided

Preheat oven to 325 degrees F. Line a 9-inch square baking pan with parchment paper (leave extra overhanging the edges for easy removal) OR line pan with heavy duty foil and generously grease foil with butter.

Melt the chocolate and butter in a microwave or double boiler. If using the microwave, heat in 30 second increments and stir between each addition. Do not overheat or chocolate will seize.

Beat the salt, vanilla and 1 3/4 cups of sugar into the melted chocolate mixture. Let cool slightly (about 5 minutes). Add the eggs one at a time to the chocolate mixture and beat thoroughly to incorporate. Add the flour and mix vigorously for 2 minutes. Add 3/4 cup PLUS 2 tablespoons of champagne and mix slowly until the champagne gets evenly incorporated into the batter. Then return to vigorous mixing for another 1 to 2 minutes.

Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 40 to 55 minutes.

In a small saucepan, bring remaining 2 tablespoons of champagne and 1 1/2 tablespoons of sugar to a boil, then keep at full boil for 1 full minute. Immediately use a pastry brush to brush the warm brownies with the champagne glaze. The liquid should be completely absorbed into the brownies, leaving a moist, shiny top. Let cool then enjoy!