The Ultimate Fudgy Brownies

• 16 ounces, weight Semisweet Chocolate Chips
• 16 Tablespoons Salted Butter, Cut Into Pieces
• 2 cups All-purpose Flour
• 1/2 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 1-1/2 teaspoon Salt
• 3 cups Granulated Sugar
• 6 whole Eggs
• 12 ounces, weight Semisweet Chocolate Chips
• 1 cup Butter, cut into pieces
• 1-1/2 teaspoon Mexican Vanilla, Or Pure Vanilla Extract If You Can't Get Your Hands On Mexican Vanilla
• 1/4 teaspoons Salt

1. Preheat oven to 350.
2. In a double boiler or with a medium glass mixing bowl over a sauce pan with 1 inch of water, melt together the chocolate and butter.
3. While the chocolate and butter are melting, whisk together in a second large mixing bowl the flour, cocoa powder baking powder and salt.
4. Add the sugar to the melted chocolate and butter one cup at a time. Add in the 6 eggs one at a time, stirring till completely smooth.
5. Pour the wet ingredients into the dry ingredients and fold until just barely combined.
6. Pour the batter into a 16x9x2 baking sheet that has been lined with parchment and buttered. Spread in an even layer using a spatula.
7. Bake for 45-50 mins.
8. Allow to cool for 30 mins in the pan.
9. Melt together the chocolate chips, butter, vanilla and salt.
10. Pour over the cooled brownies and spread evenly. If you make cool ripples in the ganache topping the brownies will have a nice visual interest once you cut them up.
11. Cool in the fridge for 2 hours to set the ganache.
12. Use the ends of the parchment paper to lift the brownies from the pan onto a cutting board.
13. Cut into at least 24 brownies. Smaller sized brownies would be fine, anything bigger would be way to rich to handle.

weight semisweet chocolate chips, butter, allpurpose, cocoa, baking powder, salt, sugar, eggs, weight semisweet chocolate chips, butter, vanilla, ubc

Taken from tastykitchen.com/recipes/desserts/the-ultimate-fudgy-brownies/ (may not work)