Serve these brownies for dessert with chocolate sauce and a scoop of maple ice cream, and later as a snack with sifted icing sugar. They are the moist type, not cakey ones, and best slightly underbaked.
1/2 cup unsalted butter, diced
1 1/8 cup chopped dark (70 per cent) chocolate (130 grams)
3/4 cup brown sugar
1 cup all-purpose flour
1 tbsp vanilla
1 1/2 tsp salt
1/3 cup dark chocolate chips
1/3 cup toasted pistachios (optional)
Preheat oven to 350 F. Line an eight-inch square baking pan with parchment, leaving enough to hang over the edges. Butter the parchment.
Combine 1/2 cup of butter with dark chocolate in a medium pot over medium heat. Melt, stirring until mixture is smooth. Stir in brown sugar and remove from heat. Set aside and let cool slightly.
Stir flour with eggs, vanilla and salt in a large bowl. Pour in melted chocolate and stir until combined. Stir in chocolate chips. Scrape into prepared pan and smooth the top.
Bake for 18 to 22 minutes or until a toothpick inserted into the centre comes out with a few wet crumbs and the top is slightly soft.
Remove from oven and cool in pan for 10 minutes.
Lift brownies from pan and let cool completely on a wire rack. Cut in squares.