Martha Stewart Fudgy Chocolate Brownies

Maryam wanted me to bake her coworker some Mascarpone Brownies. But since I don't really consider those to be brownies, more like a rich, fudgy cake, I baked her fellow dietician these brownies. Which again, are such a throwback, I made them over five years ago, and decided to give them a revisit. They taste much better the next day, as they set up and become chewy. With that sugary crackly top, these have a very gourmet, bakery-like feel to them. I would like to revisit the Hershey's Best Brownies recipe to replicate a kind of melt in your mouth boxed brownies.

Martha Stewart Fudgy Chocolate Brownies

Ingredients
1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on all sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

Martha Stewart's Hot Fudge Sauce
1 cup heavy cream
½ cup light corn syrup
12 oz. semisweet chocolate chips (or high quality chocolate, chopped)

Directions
Combine the heavy cream and corn syrup in a sauce pan over low heat until bubbly. Add the chocolate and stir until combined. Remove from heat. Refrigerate leftovers.