1/2 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick butter
3 oz unsweetened chocolate (I used baker’s)
3 oz bittersweet chocolate (I used hershey’s dark)
2 T coffee
1 cup sugar
1 t vanilla
6 oz milk chocolate chips (I used hershey’s milk)
1/2 cup chopped walnuts (down from 1 cup)
6 oz white chocolate (I used hershey’s white)
1/3 cup heavy cream
Sift all the dry together and set aside. Melt chocolate and butter and coffee over medium heat. Add in sugar. Add in eggs one at a time, add in vanilla. Add in dry. Fold in nuts and chocolate chips.
Bake at 325 in greased and foiled square pan for 35 minutes (I had to cook mine for another 9), so just check it. You don’t want to overcook.
Cool for 20 minutes. Flip out onto cooling rack. When completely cool, then glaze. Heat cream to boiling (watch carefully as not to scald), pour over white chips, then pour over brownies. Set in fridge to chill for at least 20 minutes.