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1
Preheat oven to 350.
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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.
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3
While the chocolate and butter are melting, whisk together in a second large mixing bowl the flour, cocoa powder baking powder and salt.
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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.
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5
Pour the wet ingredients into the dry ingredients and fold until just barely combined.
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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.
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7
Bake for 45-50 mins.
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8
Allow to cool for 30 mins in the pan.
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9
Melt together the chocolate chips, butter, vanilla and salt.
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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.
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11
Cool in the fridge for 2 hours to set the ganache.
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12
Use the ends of the parchment paper to lift the brownies from the pan onto a cutting board.
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13
Cut into at least 24 brownies. Smaller sized brownies would be fine, anything bigger would be way to rich to handle.
