Makes 1 dozen
- 8 ounces (2 sticks) unsalted butter
- 8 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup toasted chopped walnuts
Preheat oven to 350 degrees (no convection) – adjust oven rack to the middle of the oven.
Line a 9×13-inch baking pan with foil or parchment paper- leaving an overhang of about 2 inches all around, spray with nonstick cooking spray. (This will help you to remove the brownies from the pan)
Place metal or glass bowl over a pot of boiling water and stir to melt together the chocolate and butter.
Once melted, remove from heat and set aside – cool to just warm.
In a medium bowl combine eggs, sugar, vanilla extract, and salt- whisk well until completely combined.
Slowly add in chocolate to sugar and eggs – whisk well until completely combined.
In thirds, fold in the flour with a spatula until completely combined and no flour is visible. Add walnuts and stir just until blended.
Pour brownie mixture into prepared pan, spread to even out with the back of the spatula.
Place into oven and bake for approximately 30 minutes. Remove from oven and cool.
In a microwave safe bowl melt together remaining 4 ounces of butter, semi-sweet chocolate chips, corn syrup, and a small pinch of salt. Microwave on high in 30 second intervals, stopping to stir. When completely melted and combined pour and spread evenly over the top of the cooled brownies.
Store in the refrigerator in an airtight container for up to 7 days.
For peppermint brownies (perfect for the winter holidays), add the leaves from two peppermint tea bags to the sugar and pulse together in a food processor for 30 seconds before adding. Reduce vanilla extract by half and add two teaspoons of peppermint extract.