Bittersweet Chocolate And Walnut Brownies

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 ounces unsweetened chocolate, finely chopped
• 2 ounces semisweet chocolate, finely chopped
• 6 tablespoons unsalted butter, cut into small pieces
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup sugar
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup all-purpose flour
• 3 tablespoons cocoa powder
• 1/8 teaspoon salt
• 2/3 cup walnuts, coarsely chopped

Recipe

• 1 center a rack in the oven and preheat to 350°f
• 2 spray the inside of an 8-cavity 2" heart-shaped silicone pan with non-stick spray and place on a baking sheet.
• 3 melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. stir after each burst.
• 4 use an electric mixer to beat the egg and yolk in a bowl until frothy.
• 5 add the sugars and whip until very thick and pale colored, about 5 minutes.
• 6 add the melted chocolate mixture and blend completely.
• 7 sift together the flour and cocoa powder and add the salt.
• 8 add to the mixture in 3 stages, blending well after each addition. stir in the walnuts.
• 9 divide batter evenly among cavities of the pan. bake 35 minutes, until a tester comes out slightly moist.
• 10 remove from the oven and cool the pan on a rack.
• 11 turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up.
• 12 store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.