Better Than Brad Pitt Brownies
14 Oz Unsweetened Chocolate, Chopped (or Bittersweet)
¼ Cups Cocoa Powder
1½ Cups Butter, Softened
3 Cups Granulated Sugar (if You Use Bittersweet, Only Use 2½ Cups)
1 Tsp Salt
6 Eggs, At Room Temperature
2 Cups All Purpose Flour, Sifted
1¾ Cups (10 Oz) Chocolate Morsels
2 Cups Walnuts
Preheat Oven To 300°f & Butter A 9 X 13-inch Pan & Line The Bottom With Parchment.
Melt The Chocolate & Cocoa Powder Together In The Top Of A Double Boiler, Or In The Microwave In 5 Second Intervals.
Cream The Butter, Sugar, & Salt For 2 Minutes Until Fluffy. Add The Eggs, One At A Time, Mixing Well Between Each Addition & Scraping The Bowl Down.
Add The Melted Chocolate & Mix Until The Colour Is Even.
Add The Flour In 3 Additions, Mixing Gently. When All The Flour Is Incorporated, Fold In The Chocolate Chunks & Walnuts & Mix Well.
Pour Into The Prepared Pan & Spread The Batter Evenly.
Bake In Preheated Oven For 25 – 30 Minutes (I Bake Them For 35 Minutes). The Top Will Look Set & Papery, The Middle Will Feel Very Soft, & The Edges Will Have Just Started To Pull Away From The Sides Of The Pan. Do Not Over Bake.
Cool The Brownies On A Cooling Rack On The Counter Until Completely Cooled, About 1 - 2 Hours. Then Chill Them In The Refrigerator For 4 - 6 Hours. The Chilling Is The Most Important Part As It Sets The Fudge Like Texture.
You Can Glaze Them With A Chocolate Glaze & Scatter Nuts Over Them At This Point, But The Papery Top As It Is Is Characteristic Of A Brownie.
Cut Them Small Because They Are Very Rich.