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I know, that’s two brownie recipes. But as Sierra’s T-shirt says, “Chocolate Heals All Wounds.” There can never be enough brownies around.
- 1 bag (12 oz) of dark chocolate chocolate chips
- 1/4 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons of chopped walnuts or pecans
- 1 teaspoon vanilla
Heat oven to 350°F. Line an 8-inch square pan with aluminum foil.
Combine 1 cup of the chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth. Whisk in sugar, then eggs. Stir in flour and salt until smooth. Fold in 1/2 cup of the chopped nuts and the vanilla. Transfer batter to the prepared pan.
Bake brownie for 23-25 minutes.
Finely chop remaining 2 tablespoons of nuts.
Sprinkle the remaining 1 cup of chocolate chips over the hot brownies and return pan to oven for 2 minutes. Remove from the oven and spread the melted chips until smooth to form frosting. Top with finely chopped nuts. Refrigerate for 20 minutes to firm chocolate. Cut into squares. Store at room temperature.