Makes 1 dozen
Ingredients
- 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
Directions
- 1
Preheat oven to 350 degrees (no convection) – adjust oven rack to the middle of the oven.
- 2
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)
- 3
Place metal or glass bowl over a pot of boiling water and stir to melt together the chocolate and butter.
- 4
Once melted, remove from heat and set aside – cool to just warm.
- 5
In a medium bowl combine eggs, sugar, vanilla extract, and salt- whisk well until completely combined.
- 6
Slowly add in chocolate to sugar and eggs – whisk well until completely combined.
- 7
In thirds, fold in the flour with a spatula until completely combined and no flour is visible. Add walnuts and stir just until blended.
- 8
Pour brownie mixture into prepared pan, spread to even out with the back of the spatula.
- 9
Place into oven and bake for approximately 30 minutes. Remove from oven and cool.
- 10
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.
- 11
Store in the refrigerator in an airtight container for up to 7 days.
Alternatives
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.
