BITTERSWEET CHOCOLATE AND WALNUT BROWNIES “Killer brownies” is the nickname for these intensely rich, fudgy treats. Each bite is full of deep chocolate flavor and has an incredible texture. Serves 8 INGREDIENTS 2 oz. unsweetened chocolate, finely chopped 2 oz. semisweet chocolate, finely chopped 3 oz. (6 tbsp. or 3/4 stick) unsalted butter, cut into small pieces 1 large egg and 1 large egg yolk at room temperature 1/2 cup sugar 1/4 cup firmly packed light brown sugar 1 tsp. pure vanilla extract 1/3 cup all-purpose flour 3 tbsp. cocoa powder 1/8 tsp. fine-grained kosher or sea salt 2/3 cup walnuts, coarsely chopped COOKING DIRECTIONS Directions: 1. Center a rack in the oven and preheat to 350°F. Spray the inside of an 8-cavity 2" heart-shaped silicone pan with non-stick spray and place on a baking sheet. 2. Melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst. 3. Use an electric mixer to beat the egg and yolk in a bowl until frothy. Add the sugars and whip until very thick and pale colored, about 5 minutes. Add the melted chocolate mixture and blend completely. 4. Sift together the flour and cocoa powder and add the salt. Add to the mixture in 3 stages, blending well after each addition. Stir in the walnuts. 5. Divide batter evenly among cavities of the pan. Bake 35 minutes, until a tester comes out slightly moist. Remove from the oven and cool the pan on a rack. Turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up. 6. Store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days. Makes 8, 2" heart-shaped brownies.
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