Super Fudgy Five Chocolate Brownies
packed dark brown sugar
semisweet chocolate chip
at room temperature
instant espresso powder
BITTERSWEET CHOCOLATE GLAZE
heavy whipping cream
Make the bittersweet chocolate glaze (optional):
Do not make the glaze until the brownies are cool. In a medium saucepan over medium-low heat, bring the cream to a gentle boil. Take the pan off the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Using a wire whisk, stir until the mixture is smooth. Strain the glaze through a fine sieve into a small bowl to remove any air bubbles. Cool the glaze for 5 minutes, or until slightly thickened but still pourable. Pour the glaze evenly over the brownies, allowing the glaze to drip down the sides onto the baking sheet. 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):
Separately melt the milk and white chocolates according to the melting straight parallel lines of milk chocolate at 1/2-inch intervals across the top of the brownies. Pipe thin straight lines of white chocolate in between the lines of milk chocolate. At 3/8-inch intervals, draw the tip of a toothpick or metal skewer completely across the brownies perpendicular to the piped chocolate lines, reversing the direction in which you pull the toothpick across the brownie. Wipe the toothpick tip clean between each pull. This will create a feathered design. 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.
Make the brownies:
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13-by-9-inch pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Butter the bottom and sides of the foil-lined pan.
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.