Chewy Brownies with Salted Ganache Glaze

Make the brownie batter
0 Arrange an oven rack in the center of the oven. Preheat the oven to 325 degrees.  Line an 8-inch square baking pan with 2 sheets of overhanging parchment paper.
2 Put the chocolate and butter slices in a small saucepan and place over medium-low heat. When the chocolate begins to melt, turn the heat down to low, and stir until the mixture is smooth. Cool 10 minutes.
4 In a stand mixer with the paddle attachment, beat the eggs and both sugars until thickened and creamy, about 5 minutes at medium-high speed.  Add the vanilla and chocolate mixture and stir until blended. Add the flour and the salt and stir just to incorporate the flour.
6 Pour the batter into the prepared pan and bake 25-30 minutes, or until the brownie edges are firm and the center is still slightly soft. Remove from the oven and cool completely in the pan set on a wire rack. Carefully remove the brownie in one slab using the parchment as a handle, and wrap in plastic wrap. (If it's seems fragile, keep it in the pan, or invert over a flat plate or cutting board to avoid cracking the brownie). Refrigerate until cold, at least an hour.
Make the ganache glaze
10 Put the ½ cup of chocolate in a heatproof bowl. Place the cream in a small saucepan over low heat. As soon as the cream starts to simmer and bubble, pour the cream over the chocolate and let sit 30 seconds. Add the corn syrup and stir until completely smooth.
12 Set the brownie slab on a rack over a large piece of parchment or waxed paper. Pour ganache over the center of the slab and gently spread to the sides.  
14 Let set about 1 hour. Lightly sprinkle the flaky salt over the brownie, then cut into bars. To make clean cuts, see my tip below.
17 Store the brownies at room temperature. If room temperature in your home is warmer than 70 degrees (21C), it's better to store them in the refrigerator. They'll keep about 5 days.