Dark Fudgy Brownies

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 mins

Ingredients

• 3/4 cup all-purpose flour
• 2/3 cup confectioners' sugar
• 3 tablespoons unsweetened cocoa powder, american-style or 3 tablespoons dutch-processed cocoa powder
• 3 ounces semisweet chocolate (55% - 75% cacao) or 3 ounces bittersweet chocolate, coarsely chopped
• 2 1/2 ounces chocolate, chopped into mini chip-size pieces divided
• 1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons canola oil
• 1/4 cup granulated sugar
• 1 1/2 tablespoons light corn syrup, blended with
• 3 tablespoons lukewarm water
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• 1/3 cup chopped toasted walnuts

Recipe

• 1 position rack in center of oven; preheat to 350°f.
• 2 line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides.
• 3 coat with cooking spray.
• 4 sift flour, confectioners' sugar and cocoa together into a small bowl.
• 5 combine the 3 ounces coarsely chopped chocolate and butter (or oil) in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat.
• 6 remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves.
• 7 vigorously stir in egg until smoothly incorporated.
• 8 gently stir in the dry ingredients.
• 9 fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended.
• 10 turn out the batter into the pan, spreading evenly.
• 11 bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes.
• 12 let cool completely on a wire rack, about 2 1/2 hours.
• 13 using the overhanging foil as handles, carefully lift the brownie slab from the pan.
• 14 peel the foil from the bottom; set the slab right-side up on a cutting board.
• 15 using a large, sharp knife, trim off any dry edges.
• 16 mark and then cut the slab crosswise into fifths and lengthwise into fourths.
• 17 wipe the blade with a damp cloth between cuts.
• 18 *to toast chopped walnuts, heat a small dry skillet over medium-low heat. add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
• 19 **store in an airtight container for up to 3 days or in the freezer for up to 2 weeks; as long as nobody knows about them.