MAX BRENNER RECIPES

FUDGE CHOCOLATE BROWNIE

1. Preheat the oven to 350°F. Butter and our a 13 by 18-inch jelly-roll pan lined with parchment paper. 2. In a large saucepan over medium heat, bring the butter and cream to a boil. Pour over the chocolate in a large heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until the chocolate has melted completely and the mixture is smooth. Set aside to cool. 3. Add the vanilla to the cooled chocolate mixture. Whisk in the eggs one by one, followed by the sugar. 4. Si 3/4 cup our with the salt, and stir into the chocolate mixture using a wooden spoon. Mix until fully incorporated. Toss the walnuts with the remaining 1/4 cup our and mix into the batter. 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the middle comes out almost clean, 28 to 30 minutes. Let cool, then wrap and refrigerate overnight for the fudgiest texture. Yield: 20 to 25 brownies

3 sticks unsalted butter 1 cup heavy cream 2 pounds dark (preferably 70 percent) chocolate, roughly chopped 1 tablespoon vanilla extract 6 large eggs, room temperature 1 1/2 cups sugar 1 cup all-purpose our 1 teaspoon salt 1 1/2 cups chopped walnuts