INGREDIENTS

INSTRUCTIONS

           OPTIONAL:
These brownies can be made with or without the glaze and feathered
decoration.  YIELD: 15 brownies DIFFICULTY: ** PREPARATION: 45 minutes
plus baking  and cooling times  Make the brownies:  1.Position a rack
in the center of the oven and preheat to 350  degrees F. Line a
13-by-9-inch pan with aluminum foil so that the  foil extends 2 inches
beyond the two long sides of the pan. Butter  the bottom and sides of
the foil-lined pan.  2.In a medium saucepan, combine the butter and
sugars. Cook over  medium heat, stirring constantly with a wooden spoon
until the butter  is melted and the mixture is very hot.  3.Place the
chocolate chips and unsweetened chocolate in a food  processor fitted
with the metal chopping blade. Process the  chocolates for 15 to 20
seconds, or until finely chopped. With the  motor running, pour the hot
butter mixture through the feed tube and  process for 15 to 20 seconds,
or until the chocolate is completely  melted, scraping down the
workbowl as necessary. Add the eggs and  vanilla and process for 10 to
15 seconds, or until combined. Add the  flour, espresso powder and salt
and process for 5 to 7 seconds, just  until combined, scraping down the
workbowl as necessary. Add the  walnut halves and pulse about 10 times
to incorporate them into the  mixture and to chop them slightly.
4.Scrape the batter into the prepared pan and smooth the top with a
rubber spatula. Bake the brownies for 25 to 30 minutes, or until a
cake tester or toothpick inserted 2 inches away from the center comes
out with a few moist crumbs clinging to it. Do not overbake the
brownies.  5.Cool the brownies completely in the pan set on a wire
rack. Using  the two ends of the foil as handles, lift the brownies out
of the  pan. Invert onto a cutting board and peel off the aluminum
foil.  Reinvert the brownies so they are top side up. Using a sharp
knife,  trim the sides of the brownies so that they are straight and
smooth.  Place the brownies on a wire rack and set the wire rack over a
baking  sheet.  Make the bittersweet chocolate glaze (optional):  1.Do
not make the glaze until the brownies are cool. In a medium  saucepan
over medium-low heat, bring the cream to a gentle boil. Take  the pan
off the heat and add the chocolate. Let the mixture stand for  30
seconds to melt the chocolate. Using a wire whisk, stir until the
mixture is smooth. Strain the glaze through a fine sieve into a small
bowl to remove any air bubbles. Cool the glaze for 5 minutes, or  until
slightly thickened but still pourable. Pour the glaze evenly  over the
brownies, allowing the glaze to drip down the sides onto the  baking
sheet. Spread the glaze with a small metal offset cake  spatula, making
sure that the top and sides of the brownies are  completely covered.
Decorate the brownies (optional):  1.Separately melt the milk and white
chocolates according to the  melting instructions in the Chocolate
Melting Tips. Spoon the melted  milk and white chocolates separately
into small paper cones.  2.Cut a 1/16-inch opening at the tip of both
paper cones. Pipe thin  straight parallel lines of milk chocolate at
1/2-inch intervals  across the top of the brownies. Pipe thin straight
lines of white  chocolate in between the lines of milk chocolate. At
3/8-inch  intervals, draw the tip of a toothpick or metal skewer
completely  across the brownies perpendicular to the piped chocolate
lines,  reversing the direction in which you pull the toothpick across
the  brownie. Wipe the toothpick tip clean between each pull. This will
continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8933
Calories From Fat: 4835
Total Fat: 572g
Cholesterol: 1639.7mg
Sodium: 2610.1mg
Potassium: 3349.1mg
Carbohydrates: 969.1g
Fiber: 76.2g
Sugar: 373.4g
Protein: 126.5g