Truffle Brownies

Ingredients

• 12 ounces bittersweet chocolate 61% divided chopped (do not exceed cacao)
• 3 large eggs 
• 0.8 cup cup heavy whipping cream 
• 0.3 teaspoon salt 
• 1.3 cups sugar 
• 1 cup unbleached all purpose flour 
• 11 tablespoons butter unsalted cut into 1-inch cubes (1 stick plus 3 tablespoons)
• 1.5 teaspoons vanilla extract 
• 1 cup walnuts toasted coarsely chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• baking pan
• aluminum foil

Directions

1. Position rack in center of oven and preheatto 350°F. Line 9 x 9 x 2-inch metal baking panwith foil, leaving overhang. Spray foil withnonstick vegetable oil spray.
2. Combine6 ounces bittersweet chocolate and butterin medium metal bowl. Set bowl oversaucepan of simmering water and stiruntil chocolate and butter are melted andsmooth.
3. Remove bowl from over waterand cool chocolate mixture until lukewarm,5 to 10 minutes.
4. Whisk sugar, eggs, vanilla extract,and salt in large bowl to blend.
5. Whiskin chocolate mixture. Stir in flour, thenchopped toasted walnuts.
6. Transfer batterto prepared baking pan.
7. Bake browniesuntil tester inserted into center comesout with moist crumbs attached, 26 to 28minutes.
8. Transfer pan to cooling rack andlet brownies cool completely.
9. Bring cream to simmer in smallsaucepan over medium heat.
10. Remove fromheat.
11. Add remaining 6 ounces chocolate tohot cream and let stand 5 minutes to soften,then whisk until melted and smooth.
12. Pourchocolate ganache over brownie sheetin pan and spread to cover completely.
13. Let stand at cool room temperature untiltopping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and storeat room temperature.
14. Using foil as aid, lift brownie sheetfrom pan. Fold down foil edges. Usinglarge sharp knife, cut brownie sheet into25 squares, wiping knife with hot moistcloth after each cut. Arrange brownieson platter and serve.