Better-Than-Brad-Pitt Brownies

14 oz. unsweetened chocolate, chopped
1/4 C. non-alkalized cocoa powder
1-1/2 C. (3 sticks) unsalted butter, softened
3 C. sugar
1 t. salt
6 large eggs
2 C. all-purpose flour, sifted
1-3/4 C. (10 oz.) semisweet chocolate morsels
2 C. walnuts

Glaze:
4 oz. semisweet chocolate
4 T. unsalted butter
1/2 T. light corn syrup

Make brownies: Butter bottom & sides of a 13x9" baking pan. Line bottom of pan with parchment paper.
In a large bowl, combine unsweetened chocolate & cocoa powder. Place bowl over pot of barely simmering water & heat, stirring often, until melted & smooth; set aside to cool.
In a large bowl, with an electric mixer & paddle attachment, beat butter, sugar & salt together at thigh speed until light, about 2 minutes. Add eggs, one at a time, beating well after each addition & scraping bowl as necessary. At low speed, add flour mixture in 3 additions, mixing just until blended. Add melted chocolate, chocolate morsels and nuts & mix until blended. Scrape batter into prepared pan, bake at 300° for 20-25 minutes, or until top is set but still soft & edges are just beginning to pull away from sides of pan ( a pick will come out gooey). Cool completely in pan on a wire rack.
Cover pan & refrigerate brownies at least 6 hours or overnight before glazing.

Glaze: Combine all ingredients in a medium bowl & place over barely simmering water. Heat, stirring often, until chocolate in completely melted & mixture is smooth. Remove from heat & cool 5 minutes.

Invert brownies & remove pan & parchment; re-turn brownies over to right-side up. Pour glaze over brownies and, using an offset spatula, spread evenly. Refrigerate brownies for 10 minutes- NO longer or glaze will overharden. Cut with a sharp knife. Yield- 24 brownies

(Recipe found in the Feb/Mar 2006 Chocolatier magazine, and is from the Polka-Dot Cake Studio in NYC)

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