Five-Chocolate Brownies

Brownies:
1 C. (2 sticks) unsalted butter, cut into tablespoons
1 C. firmly packed dark brown sugar
2/3 C. granulated sugar
18 oz. (about 3 C.) semisweet chocolate chips
2 oz. unsweetened chocolate, chopped coarsely
5 large eggs, at room temp
1 T. vanilla
1-1/2 C. all-purpose flour
2 t. instant espresso powder
1/4 t. salt
1 C. walnut halves

Bittersweet Glaze (optional):
1/3 C. heavy cream
6 oz. bittersweet chocolate, coarsely chopped

Decoration:
1 oz. milk chocolate, coarsely chopped
1 oz. white chocolate, coarsely chopped

Make Brownies:
Line a 13x9" baking pan with foil so that the foil extends 2" beyond the long sides of pan. Butter bottom & sides of lined pan.
In a medium saucepan, combine butter & sugars. Over medium heat, stir mixture with a wooden spoon for 5-7 minutes, or until butter is melted.
Place chocolate chips & unsweetened chocolate in a food processor fitting with chopping blade. Process chocolates for 15-20 seconds, or until finely chopped. With motor running, pour hot butter mixture through feed tube & process for 15-20 seconds, or until chocolate is completely melted, scraping down as necessary. Add eggs & vanilla & process for 10-15 seconds or until combined. Add flour, espresso powder & salt & process 5-7 seconds, just until combined, scraping down as necessary. Add walnut halves & pulse to incorporate them into mixture & chop them slightly.
Scrape batter into prepared pan & smooth top. Bake at 350° for 25-30 minutes, or until a pick inserted 2" from center comes out slightly moist. Do NOT overbake.
Cool completely in pan on a wore rack. Using foil as handles, lift out of pan. Invert & remove foil; return to rack, right side up. Place rack & brownies over baking sheet for glazing.

Make Glaze:
Do NOT make until brownies are fully cooled.
In a medium saucepan over medium-low heat, bring cream to a gentle boil. Take pan off heat & add chocolate. Let sit for 1-2 minutes to melt chocolate. Using a wire whisk, stir until smooth. Strain glaze thru a fine sieve into a small bowl to remove air bubbles. Cool glaze for 5 minutes, until slightly thickened but still pourable. Pour evenly over cooled brownies, spread to cover completely.

Decorate:
In top of a double boiler over hot, not simmering, water, melt milk chocolate- stirring often- till smooth. Transfer melted chocolate to a paper cone or plastic bag. Repeat this action using white chocolate. Trim the end of both cones or one corner of each plastic bag. Drizzle or pipe decorative lines of both chocolates over glazed brownies. Refrigerate for 15 minutes, or until glaze is set. Cut into 15 bars. Store in airtight container at room temperature. If stored in refrigerator, they will be even more fudgy.

Recipe found in the Feb/Mar 2004 issue of Chocolatier magazine

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