Fudgy Topping, recipe follows

Directions

Brownies:
Make sure the oven rack is in the center position and preheat the oven
to 350 degrees F. Line a 9 by 13-inch baking pan with nonstick foil or grease foil with the 1 tablespoon butter listed.

Place the remaining 1 1/2
sticks of butter and the chocolate in a large glass measuring cup or
medium glass bowl, cover with plastic wrap, and microwave on high power
for 1 minute. Remove from the microwave, uncover, and stir well. Return
the butter and chocolate mixture to the microwave and cook 30 to 60
seconds, or until the chocolate is melted. (If you don’t have a
microwave, melt the butter and chocolate in the top of a double boiler.)
Pour the melted chocolate mixture into a large mixing bowl. Add the
granulated sugar and whisk until smooth. Add 1/4 cup of the flour and
whisk to combine. Crack and add 1 egg and whisk to combine. Alternate
adding the remaining flour and eggs, whisking well after each addition.
Stir in the vanilla and mix well. Pour the batter into
the prepared pan. Bake until the brownies rise
and a toothpick inserted into the center of the pan comes out clean,
about 25-30 minutes.
Remove the pan
from the oven. Use the handle of a wooden spoon to poke holes into the
brownies every 1 to 2 inches. While it is still warm, pour the Fudgy
Topping over the brownies and smooth it with a rubber spatula. Let pan
cool on a wire rack for at least 1 hour before serving brownies.

Fudgy Topping:

1/2 cup (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons heavy cream
1 pound confectioners’ sugar
1 teaspoon vanilla extract

Combine
the butter, cocoa powder, and ceam in a medium saucepan and heat
until the butter melts and the mixture just comes to a boil. Remove from
the heat and whisk until smooth. Sift the confectioners’ sugar into a
medium mixing bowl. Add the chocolate mixture and vanilla extract to the
powdered sugar and whisk until smooth.

adapted from Emeril