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NOTES: Let the brownies cool completely before cutting. I recommend placing them in the refrigerator overnight to set if you want really clean cuts.
14 oz. dark chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus extra for buttering the pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar PLUS 1 1/2 Tbsp, divided
4 large eggs, room temperature
1 cup all purpose flour
1 cup champagne, divided
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