Brooklyn Heights Glazed Brownies

Name: Brooklyn Heights Glazed Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1/2 cup unsalted butter (cut into tablespoon-sized pieces); 9 oz bittersweet chocolate (chopped); 1 oz unsweetened chocolate (chopped); 3/4 cup granulated sugar; 3 large eggs; 1.5 tsp vanilla extract; 1/2 cup all-purpose flour; 1/8 tsp salt; 3/4 cup walnuts (coarsely chopped); 1.5 oz bittersweet chocolate (for glaze, chopped); 1 tbsp unsalted butter (for glaze); 1 tbsp light corn syrup (for glaze); 2 tbsp heavy cream (for glaze); 9 perfect walnut halves (for decoration, toasted)

Dense, fudgy chocolate brownies with a glossy top, named after the Brooklyn Heights neighborhood in New York. Chilling the baked brownies intensifies the fudge-like texture.

1h 0m

Medium

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Ingredients

unsalted butter (cut into tablespoon-sized pieces) 1/2 cup

bittersweet chocolate (chopped) 9 oz

unsweetened chocolate (chopped) 1 oz

granulated sugar 3/4 cup

large eggs 3

vanilla extract 1.5 tsp

all-purpose flour 1/2 cup

salt 1/8 tsp

walnuts (coarsely chopped) 3/4 cup

bittersweet chocolate (for glaze, chopped) 1.5 oz

unsalted butter (for glaze) 1 tbsp

light corn syrup (for glaze) 1 tbsp

heavy cream (for glaze) 2 tbsp

perfect walnut halves (for decoration, toasted) 9

Instructions

Prepare the pan

Adjust oven rack to the center position and preheat to 325°F. Line an 8-inch square baking pan with aluminum foil, with the foil overhanging each side of the pan by 2 inches. Lightly grease the foil.

Melt chocolate and butter

Heat the butter with the bittersweet chocolate and unsweetened chocolate in a double boiler over low heat, stirring occasionally until melted and smooth. Transfer to a large bowl.

Make the batter

Stir in the sugar with a wooden spoon. Add the eggs one at a time, mixing thoroughly after each. Add the vanilla extract. Add the flour and salt, beating vigorously until the batter pulls away from the sides of the bowl. Fold in the walnuts.

Bake

Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs attached; do not overbake.

Cool

Let the brownies cool on a cooling rack in the pan for 45 minutes. Using the foil edges as handles, lift the brownies out of the pan. Cool completely.

Make chocolate glaze

In a small saucepan, combine the chocolate, butter, and corn syrup over low heat, stirring constantly until the chocolate and butter melt. Remove from heat.

Heat the cream

Heat the cream in a small saucepan or microwave-safe container until it just begins to simmer. Stir the hot cream into the chocolate mixture. Transfer the glaze to a small bowl and cool for 10 minutes.