Photograph by T. Mike Fletcher
½ cup butter
4 ounces semi-sweet chocolate
1 cup sugar
1 teaspoon vanilla
¼ teaspoon salt
2 eggs
½ cup all-purpose flour
½ cup coarsely chopped walnuts, optional
Preheat oven to 375 degrees; if the pan is dark or glass, preheat to 350 degrees. Line an 8- by 8-inch pan with parchment paper and spray the paper and the pan.
Melt butter and chocolate over hot water or microwave about two minutes. Whisk to combine the butter and chocolate. Whisk in sugar, vanilla, and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes or until set and a few crumbs cling to a tester.
Glaze
½ cup 40-percent cream
4 ounces semisweet chocolate
¼ cup coarsely chopped toasted macadamia nuts
¼ cup coarsely chopped white chocolate
Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes, then whisk gently until smooth.
Pour the glaze over the brownies and spread to the edges. Sprinkle with nuts and white chocolate. Refrigerate to set chocolate. Cut into desired size squares. The brownies can be stored at room temperature after the glaze has set.
By Helen Fletcher, The Ardent Cook
