The extra chocolate layer on top makes these brownies a true treat.
Ingredients
- 6 oz (175 g) bittersweet chocolate, chopped
- 1/2 cup (125 mL) butter, cubed
- 1 cup (250 mL) packed brown sugar
- 3 eggs
- 2 tsp (10 mL) vanilla
- Pinch salt
- 1 cup (250 mL) quartered walnuts
- 1/2 cup (125 mL) all-purpose flour
- Truffle Icing:
- 6 oz (175 g) bittersweet chocolate, chopped
- 1/4 cup (50 mL) whipping cream
- 1/2 tsp (2 mL) vanilla
Steps
- Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
- In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth; let cool for 10 minutes.
- In separate large bowl, whisk together sugar, eggs, vanilla and salt; whisk in chocolate mixture. Add walnuts and flour; stir just until incorporated. Scrape into prepared pan.
- Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Chill until cold, 2 hours.
- Truffle Icing: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, cream and vanilla, stirring until smooth; spread over brownie base. Chill until almost firm; cut into bars. Chill until firm, about 2 hours. Recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
