Ingredients
- Brownies:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter , cut into 8 pieces (1 stick)
- 3 ounces unsweetened chocolate , coarsely chopped
- 3 ounces bittersweet chocolate or 3 ounces semisweet chocolate , coarsely chopped
- 2 tablespoons strong coffee
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 6 ounces premium milk chocolate , chopped into chips (of 1 cup store-bought milk chocolate chips)
- 1 cup chopped nuts
- Glaze:
- 6 ounces premium white chocolate , finely chopped (or 1 cup store-bought white chocolate chips)
- 1/3 cup heavy cream
Directions
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Position oven rack in center of oven; preheat to 325°.
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Line a 9-inch square baking pan with foil, butter foil and place the pan on a baking sheet.
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Sift together the flour, cocoa, and salt.
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Set a heatproof bowl over a saucepan of simmering water and add, in the following order—butter, the two chocolates and the coffee.
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Keeping the pan over low heat, warm just until the butter and chocolates are melted; you don’t want the ingredients to get so hot they separate, so keep an eye on the bowl.
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Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
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Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture; don’t beat too vigorously—you don’t want to add air to the batter; and don’t be concerned about any graininess.
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Next, stir in the eggs one at a time, followed by the vanilla.
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You should have a smooth, glossy batter.
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Using a rubber spatula, gently stir in the dry ingredients, mixing only until they are incorporated.
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Finally, stir in the milk chocolate chips and the nuts; scrape batter into prepared pan.
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Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated.
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Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes.
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Turn the brownies out onto a rack, peel away the foil and place the foil under another rack—it will be the drip catcher for the glaze.
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Invert the brownies onto the rack and let cool completely.
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Glaze: add the white chocolate to a heatproof bowl; bring the heavy cream to a boil and pour it over the chocolate.
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Wait 30 seconds, then using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.
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Hold a long metal icing spatula in one hand and the bowl of glaze in the other.
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Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface.
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Don’t worry if it dribbles over the edges, you can trim the sides later (or not).
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Refrigerate the brownies for about 20 minutes to dry the glaze.
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Cut into 16 squares.