Ingredients
For the Brownies:
1/2 cup unsalted butter, melted
1 cup light brown sugar
1/2 teaspoon pure vanilla extract
2 large eggs, plus 1 egg yolk
1/3 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon baking powder
60g dark chocolate, chopped
Chocolate ganache:
150g semisweet chocolate, chopped
120ml heavy cream
1 teaspoon vanilla extract
30g unsalted butter, cut in small pieces.
Directions
For the Brownies:
Preheat oven to 400°F and place the rack in the center of the oven. Grease and flour an 8 inches layer cake pan or an skillet.
In a large bowl whisk butter melted, sugar and vanilla extract. Next, whisk eggs and egg yolk one at a time, beating well after each addition. Stir in the flour, cocoa powder and baking powder. Finally stir in chocolate chopped.
Pour batter in the prepared pan, smooth with the spoon. Bake 16 minutes 400°F / 200°C for chewy-moist brownies or 22 minutes at 350ºF / 175ºC for fluffy cake-style brownies.
Transfer pan to wire rack to cool completely before removing the brownie.
For the ganache:
Heat cream until nearly boiling then put over chocolate in a bowl and stir until smooth. Add butter and vanilla until incorporate.
Let the Ganache rest a while or until it has the perfect consistence to spread on top of the brownie.
Spread chocolate ganache over the brownie and add some chocolate flakes on top.
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