Fudgy
brownies:
1 cup (2 sticks) unsalted butter,
cut into tablespoons
1 cup packed dark brown sugar
2/3 cup granulated sugar
18 ounces (about 3 cups)
semisweet chocolate chips
2 ounces unsweetened chocolate,
coarsely chopped
5 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons instant espresso powder
1/4 teaspoon salt
1 cup walnut halves
Bittersweet
chocolate glaze (optional):
2/3 cup heavy (whipping) cream
6 ounces bittersweet chocolate,
finely chopped
Decoration
(optional):
1 ounce milk chocolate,
coarsely chopped
1 ounce white chocolate,
coarsely chopped
Make the
brownies:
Position a
rack in the center of the oven and preheat to 350 degrees F.
Line a
13-by-9-inch pan with aluminum foil so that the foil extends 2
inches beyond
the two long sides of the pan. Butter the bottom and
sides of the foil-lined
pan.
In a medium
saucepan, combine the butter and sugars. Cook over medium heat, stirring
constantly with a wooden spoon until the butter is melted and
the mixture is
very hot.
Place the
chocolate chips and unsweetened chocolate in a food processor
fitted with
the metal chopping blade. Process the chocolates for 15 to 20
seconds, or
until finely chopped. With the motor running, pour the hot
butter mixture
through the feed tube and process for 15 to 20 seconds,
or
until the
chocolate is completely melted, scraping down the workbowl
as
necessary. Add
the eggs and vanilla and process for 10 to 15 seconds,
or
until combined.
Add the flour, espresso powder and salt and process
for
5 to 7 seconds, just
until combined, scraping down the workbowl as
necessary. Add the walnut
halves and pulse about 10 times to incorporate
them
into the mixture and to
chop them slightly.
Scrape the
batter into the prepared pan and smooth the top with a rubber spatula. Bake
the brownies for 25 to 30 minutes, or until a cake tester or toothpick
inserted 2 inches away from the center comes out with a few
moist crumbs
clinging to it. Do not overbake the brownies.
Cool the
brownies completely in the pan set on a wire rack. Using the two ends of the
foil as handles, lift the brownies out of the pan. Invert onto a cutting
board and peel off the aluminum foil. Reinvert the brownies so they
are top
side up. Using a sharp knife, trim the sides of the brownies so that
they
are straight and smooth. Place the brownies on a wire rack and set
the wire
rack over a baking sheet.
Make the
bittersweet chocolate glaze (optional):
Do not make
the glaze until the brownies are cool. In a medium saucepan
over medium-low
heat, bring the cream to a gentle boil. Take the pan off
the heat and add
the chocolate. Let the mixture stand for 30 seconds to
melt
the chocolate.
Using a wire whisk, stir until the mixture is smooth.
Strain the glaze
through a fine sieve into a small bowl to remove any air
bubbles. Cool the
glaze for 5 minutes, or until slightly thickened but still
pourable. Pour
the glaze evenly over the brownies, allowing the glaze to
drip down the
sides onto the baking sheet. Spread the glaze with a small
metal offset cake
spatula, making sure that the top and sides of the
brownies are completely
covered.
Decorate
the brownies (optional):
Separately melt the
milk and white chocolates. Spoon the melted milk
and white chocolates separately into small paper cones.
Cut a 1/16-inch opening at the tip of both paper cones. Pipe thin straight
parallel lines of milk chocolate at 1/2-inch intervals across the top of the
brownies. Pipe thin straight lines of white chocolate in between the lines
of milk chocolate. At 3/8-inch intervals, draw the tip of a toothpick or
metal skewer completely across the brownies perpendicular to the piped
chocolate lines, reversing the direction in which you pull the toothpick
across the brownie. Wipe the toothpick tip clean between each pull.
This will create a feathered design. Refrigerate the brownies for 15
or until the glaze is set. Cut into 15 bars. Store the brownies in an air-
tight container at room temperature or in the refrigerator. If stored in
the refrigerator, they will be even more fudgy.
