Ingredients
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1 cup butter, cut into pieces
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1 cup packed dark brown sugar
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2/3 cup granulated sugar
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18 ounces semisweet chocolate, coarsely chopped
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5 large eggs, at room temperature
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1 tablespoon vanilla extract
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1 1/2 cups all-purpose flour
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1/4 teaspoon salt
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1 cup walnut halves
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2/3 cup heavy cream
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6 ounces dark chocolate, coarsely chopped
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2 ounces unsweetened chocolate, coarsely chopped
Instructions
- Make certain the oven rack is in the center position and preheat oven to 350°F.
- Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan and butter the bottom and sides of foiled pans.
- In a medium pot combine the butter and sugars; cook until melted and very hot.
- Sift together the salt and flour.
- Chop the chocolates in a food processor and mix in the hot butter mixture until all the chocolate is melted.
- Add eggs and vanilla- mix until combined.
- Add flour-salt mixture and stir until just combined.
- Add nuts if desired.
- Scrape into prepared pan and smooth the top with a rubber spatula.
- Bake 25- 30 minutes until a toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it-- DO NOT OVERBAKE.
- Cool brownies completely on a rack in the pan before lifting them out using the foil as handles.
- If glazing do so now; allow the ganache to set a little before drizzling the melted white chocolate over top.
- Peel off the foil and cut.