1. Butter 180 g well heated to melting (about 70 degrees). 2. Add the butter to the dark chocolate, broken into pieces. Stir until chocolate is completely dissolved.

3. In the resultant chocolate mass, add the sugar and vanilla, and a pinch of salt. Stir well. 4. Add the cocoa. Mix well. 5. One by one add the eggs, each time well mixing the dough. 6. Pour the flour. Mix well. 7. Pour 50g of heavy cream. Mix well. Get the dough liquid consistency.

8. Form of grease with butter. To lay out in her dough. Bake in the oven at 160 degrees for 30 minutes. Allow to cool to room temperature.

9. Prepare the cream ganache. Milk chocolate to break into pieces. Add 30 g of butter. 10. 150 g of whipping cream well heat. Pour cream Shokolad butter, and stir the mass until complete dissolution of chocolate. 11. Cream ganache to cool and pour it over the baked chocolate base.

12. Send brownies in the fridge for a few hours. After the time slice portion. My family did not have the patience, brownies in the fridge stayed only an hour so the ganache is a bit watery. If you leave it overnight in the fridge, the cream similar to the structure of the soft chocolate which keeps its shape and does not leak. Bon appetit!