Scale

4 ounces of dark chocolate (at least 60% cacao i use the ghirardeli 72% melted and cooled)
1 cup 2 sticks of butter at room temperture
1 1/2 cups super fine baking sugar
1 tsp vanilla
4 large eggs (cold)
for the whipped cream topping –
1 cup of heavy whipping cream
2 Tbsp powdered sugar
shaved chocolate

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prepare your brownies according to the recipe or package – baking them for 30 minutes in a well greased pie plate
allow to cool completely
once the brownie crust has cooled, begin to make the filling
melt chocolate and cool slightly
in a stand mixer using the paddle attachment, cream together the butter and sugar until light (2 minutes)
scrape down the side of the bowl, and add the melted chocolate and vanilla – blend well and then switch to the whisk attachment
add the cold eggs one at a time – whisking 5 minutes after each addition (this will take you a total of 20 minutes for the 4 eggs)
spread the filling onto your cooled brownie pie crust and chill 4 hours (overnight is best)
before serving whisk your cream with the powdered sugar until you have stiff peaks, spread on the pie and top with some extra shaved chocolate