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Best-Ever Fudgy Brownies

Source of Recipe


From "Chocolate and Vanilla" by Gale Gand and Lisa Weiss



List of Ingredients



• -- Brownies --
  
• 11 ounces Valrhona Guanaja chocolate or other high-quality bittersweet chocolate
  
• 12 Tbsp (1½ sticks) unsalted butter
  
• 1-1/3 cups sugar
  
• 3 large eggs, lightly beaten
  
• ¾ cup all-purpose flour
  
• ¼ cup cocoa powder
  
• ¼ tsp salt
  
• 1¼ cups plus 2 to 3 Tbsp toasted and finely chopped walnuts (divided use)
  
• .
  
• -- Frosting --
  
• 1 pound semisweet chocolate, finely chopped
  
• 2 cups heavy cream
  
• 2 tsp coffee liqueur
  
• 4 Tbsp (½ stick) unsalted butter, softened
  






Instructions



1. Position a rack in lower third of oven and preheat to 375° F. Line a 12- x 17-inch rimmed baking sheet with foil; set aside.
   
   
2. In a mixing bowl set over (but not touching) a saucepan of hot water, melt the chocolate and butter. Remove bowl from heat and let cool slightly.
   
   
3. Using a wooden spoon, stir the sugar, eggs, flour, cocoa powder, salt, and 1¼ cups of the walnuts. Spread batter in prepared pan. Bake 10 minutes, then remove from oven and cool. Put in the refrigerator to chill at least 30 minutes.
   
   
4. To make frosting:
   Put chocolate in mixing bowl. In a saucepan, heat cream just until it comes to a boil. Pour the cream over the chocolate and whisk until chocolate melts. Whisk in liqueur and butter. Set aside for at least 20 minutes to cool and thicken slightly.
   
   
5. Using a spatula, spread frosting evenly over the brownies in the pan and return to the refrigerator to chill again for 30 minutes. Dipping a long knife in hot water and drying it off each time, cut brownies into 2-inch squares and top with remaining walnuts. Let come to room temperature before serving.
   
   Makes 48 two-inch brownies.