“These brownies can be made with or
without  he glaze and feathered decoration.”

Yield: 15 brownies
Preparation: 45 minutes plus baking and cooling times

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 neces-sary. 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.