Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Melt 4 ounces of chopped semisweet chocolate with ¾ cup of unsalted butter over simmering water, stirring until smooth.

Stir in ¾ cup of granulated sugar and ½ cup of light brown sugar. Add the eggs, one at a time, whisking after each, then mix in 1½ teaspoons of vanilla extract.

In a separate bowl, sift together 1 cup of all-purpose flour, ¾ cup of cocoa powder, and ¾ teaspoon of salt. Fold this into the wet ingredients.

Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted comes out with a few moist crumbs.

Heat ¾ cup of heavy whipping cream until it simmers. Pour over 4 ounces of chopped chocolate and let sit before stirring until smooth.

Once cooled, cut the brownies into small squares, dip in ganache, and sprinkle with fleur de sel.

Let ganache set at room temperature for about 30 minutes before serving.