MAKES 16 • PREP: 20 MIN • BAKE: 30 TO 33 MIN
5 Tbsp cold unsalted butter, cut in pieces
4 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened baking chocolate, coarsely chopped
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp instant espresso powder (optional, but really good)
¼ tsp salt
cup all-purpose flour
1 cup chopped walnuts
1 Heat oven to 325°F. Line an 8-in. square baking pan with foil; butter the foil.
2 Microwave the butter and chocolates in a medium bowl, stirring every 10 seconds, until melted and blended. Cool slightly; then, with a whisk, stir in sugar (mixture will become grainy). Whisk in eggs, 1 at a time. Whisk in vanilla. Gently stir in espresso powder, salt and flour just until blended. With a rubber spatula, fold in walnuts. Scrape batter into prepared pan; smooth top.
3 Bake 30 to 33 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached. Cool in pan on a wire rack.
4 Invert on rack, peel off foil and invert onto a cutting board. Cut into 16 squares.
PER BROWNIE: 191 cal, 3 g pro, 18 g car, 1 g fiber, 13 g fat (5 g sat fat), 37 mg chol, 46 mg sod
Planning tip: Best served within 2 days, wrapped in plastic wrap and left at room temperature. Or wrap airtight and freeze up to 2 months.