Adapted from Bon Appétit
12 ounces semi-sweet chocolate, divided into two 6 ounce portions, each chopped
11 tablespoons butter, cut into 1 tablespoon chunks
1 1/4 cups sugar
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 cup flour
3/4 cup whipping cream
Preheat oven to 350º. Line 9 x 9 inch baking pan with non-stick foil or regular foil sprayed with cooking spray. Leave foil overhang on two sides for easy removal.
Combine 6 ounces of the chocolate and the butter in microwave safe bowl. Microwave using 30 second increments, stirring frequently till chocolate is melted and smooth. Let cool to lukewarm, about 5-10 minutes.
Whisk together eggs, sugar, vanilla and salt. Whisk in melted chocolate. Mix in flour. Transfer batter to prepared pan. Bake for 26-28 minutes or till toothpick inserted in the center comes out with only a few moist crumbs. Place pan on rack to cool.
Heat cream to a simmer (I used a Pyrex measuring cup in the microwave). Add remaining 6 ounces of chopped chocolate and allow to stand 5 minutes. Whisk until chocolate is melted and smooth. Pour over cooled brownies. Let ganache cool at room temperature for about 4 hours. Use knife dipped in hot water and dried to cut. I chilled before cutting.