Butter and line an 8-inch square (20 cm) baking pan with parchment paper, then set aside.
In a large bowl melt 2 ⅓ cups (14 oz/400 g) chocolate and butter gently in the microwave or in the top of a double boiler. Set aside to cool for 10 minutes.
To the chocolate, whisk in the eggs, brown sugar and vanilla extract and salt.
Lastly, fold in the flour until combine and there are no streaks.
Transfer the batter into the prepared baking pan and sprinkle the remaining ½ cup (3 oz/85 g) chopped chocolate over the top, pressing in slightly.
Cover with foil and refrigerate for 3 full days (72 hours).
3 Days Later
Place the pan straight into the oven and bake at 350°F (180°C) oven for about 40 minutes, until just set in the middle. A slight jiggle in the middle is what you want.
While still hot, cover the brownies with foil and place in the freezer for 30 minutes.
This will help trap the moisture in the brownies to help with a fudge center.
After 30 minutes remove from the freezer and place in the fridge for 24 hours.
The Next Day
Cut up your brownies and enjoy! I like to serve these slightly warmed with Ice cream on top. Store leftovers in an airtight container at room temperature for up to 3 days.
They also freeze really well for up to 4 weeks.
Note: This recipe was created for Rodelle by Bigger Bolder Baking - we recommend visiting this link for many helpful hints and more details!
