Super Fudgy Five Chocolate Brownies
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 necessary. 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):
Spread the glaze with a small metal offset cake spatula, making sure that the top and sides of the brownies are completely covered.
Decorate the brownies (optional):
Refrigerate the brownies for 15 minutes, or until the glaze is set. Cut into 15 bars. Store the brownies in an airtight container at room temperature or in the refrigerator. If stored in the refrigerator, they will be even more fudgy.
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