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1
Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides.
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2
Lightly butter the paper.
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3
In a medium bowl, whisk together the flour, baking powder, and salt.
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4
Set aside.
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5
Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl.
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6
Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat.
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7
Turn off the heat.
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8
Set the bowl on the pan, over the heated water, to melt the chocolate gently.
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9
Whisk until smooth.
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10
In a large bowl, whisk together the sugar, eggs, and vanilla.
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11
Stir the chocolate mixture into the egg mixture until evenly blended.
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12
Add the dry ingredients and mix just until blended.
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13
Take care not to over mix the batter.
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14
Transfer the batter to the prepared pan.
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15
Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes.
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16
Cool the brownies in the pan on a rack.
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17
To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl.
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18
In a small saucepan, boil the heavy cream, and pour it over the chocolate.
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19
Let stand for 5 minutes, then stir until melted and smooth.
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20
Spread the glaze evenly over the brownies and let set at room temperature.
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21
Lift the edges of the paper to take the brownies out of the pan.
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22
Cut the brownies into 24 squares.
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23
Serve.
