Ingredients

The following ingredients have 12 Servings
  • 5 oz. dark chocolate (coarsely chopped)
  • 1 cup unsalted butter (cubed)
  • 4 large eggs
  • 1 1/2 cups white sugar
  • 3/4 cup all purpose flour
  • 3/4 cup walnuts (chopped)
  • 3 oz. finely chopped dark chocolate or dark chocolate chips
  • 1/4 cup boiling water
  • 1/2 cup unsalted butter (well softened)
  • 3/4 cup icing/confectioners sugar

Instruction

  • Preheat oven to 350° F. with rack in the centre of the oven. Grease an 8-inch square baking pan and line with a piece of parchment paper, so that it hangs over two opposite sides. Set aside.
  • In a bowl over a double boiler or in the microwave, melt the chocolate and butter. Let cool.
  • In a large bowl with an electric mixer or in the bowl of a stand mixer, beat the eggs and white sugar until pale and doubled. At low speed, add the cooled chocolate mixture and flour and beat until smooth. With a spatula, stir in the walnuts.
  • Pour the batter in to the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted in the centre comes out with a crumbs and not completely clean. (*Do not over-bake. As soon as you can smell the brownies, start testing!). Let cool in pan.
  • For frosting: Heat water in microwave or a small saucepan until boiling. Place finely chopped chocolate or chocolate chips in a medium bowl and add the boiling water. Let stand for 1 minute, without stirring, then, with a whisk, stir until the ganache is smooth. Add the butter and stir until completely melted. Let stand to cool for 1 hour.
  • After 1 hour, with an electric mixer (or transfer to a stand mixer), whip the ganache until smooth. Add the icing sugar and continue mixing. If necessary, add a bit more icing sugar until you have an icing that is "spreadable" (would leave marks and hold shape if spread with a knife). This will produce a spreadable, but soft icing. If you'd prefer something a little stiffer, add more icing sugar.
  • Once brownies are cooled completely, remove from pan by running a knife along the bare end, then lift from the pan using the exposed parchment paper. Frost with frosting.