Truffle Brownies Redux~

Adapted from a Dan Smith and Stew McDonagh recipe

2 eggs
1/2 teaspoon salt
1 cup sugar
1 tablespoon vanilla
1/2 cup butter
3 ounces unsweetened chocolate, chopped
1/2 cup flour

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

Preheat oven to 350º. Beat eggs and salt together with hand held electric mixer till frothy. Add sugar and beat till thick and pale yellow, 2 to 3 minutes. Add vanilla and beat till combined.

Microwave butter and chocolate for about a minute. Stir and microwave in 15-30 second increments till chocolate is melted and smooth. With mixer running, slowly add melted chocolate to egg mixture. Add flour and beat till just incorporated, less than a minute. Scrape down sides as necessary.

Grease 8 inch cake pan. Line with parchment and grease top of parchment. Bake 20 minutes till the center is barely set. Remove from oven and cool on rack. Make ganache.

Melt chocolate chips and cream in microwave, about one minute on high. Stir till smooth and chips are completely melted. Pour on cooled brownies. Let chill in fridge.

Before serving, place brownies in the freezer for at least 30 minutes for easier cutting. Let slices come to room temperature before serving.