1cupsemisweet or bittersweet chocolate chipsI used a combination of both
½cupunsalted roasted chopped almondsadd more, if desired
¼teaspoonflaked sea saltadd more, if desired (I used Maldon)
Preheat the oven to 325°F. Line an 8x8 pan with foil, leaving overhang on two sides. Grease and set aside.
In a medium-large saucepan, add the butter, sugar, cocoa powder and salt. Place over low heat and cook, stirring occasionally, until the butter is completely melted. Remove from the heat and set aside for 5-10 minutes to cool slightly.
Add the vanilla to the melted butter mixture and stir with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for with the wooden spoon for about 20-30 strokes. Transfer the batter to the prepared baking pan and bake for 20-25 minutes, until the top is set and a toothpick inserted into the center emerges with moist fudgy crumbs on it. Set aside to cool.
Ganache and topping:
Once the brownies have cooled. combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth. Pour over the brownies, smooth with a spatula and then sprinkle the top with almonds and flaked sea salt. Allow to sit at room temp for several hours (until the ganache firms up), or speed this along by placing the pan into the refrigerator. These are best served at room temp. They freeze well, too!
I prefer these brownies with a noticeable salty/sweet balance so I go a little heavier on the flaked salt. Adjust to suit your taste.Brownie adapted from Epicurious