Classic Brownies

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.