1 cup unsalted butter
1 cup heavy cream
32 ounces bittersweet chocolate chips (best quality you can find, such as Ghirardelli, or any fine dark chocolate chopped)
1 tablespoon vanilla extract
6 large eggs, room temperature
1 & 1/2 cups granulated sugar
1 cup all-purpose flour, divided into 3/4 cup and 1/4 cup
1 teaspoon salt
1 & 1/2 cups chopped walnuts (or other nut)
Directions:
Preheat oven to 350°. Line a 13″x 18″ jelly-roll pan with parchment paper. Butter and flour the paper.
Place chocolate in a large heatproof bowl. Set aside. Place the butter and cream in a saucepan. Over medium, heat bring to a boil. Pour over chocolate and let sit about a minute or until chocolate begins to melt. Stir until chocolate is completely melted and mixture is smooth. Set aside to cool.
Add vanilla extract to cooled chocolate mixture. Whisk in eggs, one at a time. Whisk in sugar.
Sift 3/4 cup flour and salt. Using a wooden spoon, stir into chocolate mixture until fully combined. Toss nuts with remaining 1/4 cup flour. Stir into batter.
Spread batter in prepared pan. Bake 28-30 minutes, or until a toothpick inserted in the center comes out almost clean. Allow brownies too cool. Wrap and refrigerate overnight.
Yields 20-25 brownies.
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