Kerry O'Neill's Better than Brad Pitt Brownies

Makes: 24 brownies

Read about Every Day Chef Kerry O'Neill of Norfolk

14 ounces unsweetened chocolate, chopped

1/4 cup non-alkalized cocoa powder

3 sticks unsalted butter, softened

3 cups granulated sugar

1 teaspoon salt

5 large eggs

2 cups all-purpose flour, sifted

13/4 cup semisweet chocolate morsels (see note)

2 cups walnuts

Glaze:

4 ounces semisweet chocolate

4 tablespoons unsalted butter

1/2 tablespoon light corn syrup

To make brownies put rack in center of oven and preheat oven to 300 F. Butter bottom and sides of 9 -by-13-inch baking pan. Line bottom of pan with parchment paper. (Alternatively, you can extend the parchment paper over the top of the pan by at least 1 inch on two sides and use the paper as handles to pull the brownies out of pan.)

In a large bowl, combine unsweetened chocolate and cocoa powder. Place bowl over pot filled one-third of way with barely simmering water and heat, stirring frequently, until melted and smooth. Set aside to cool.

In the bowl of electric mixer, using paddle attachment, beat butter, sugar and salt together at high speed until well blended and light, about 2 minutes. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula. At low speed, add flour in three additions, mixing just until blended. Add melted chocolate, chocolate morsels and walnuts and mix until blended.

Scrape batter into pan and bake for 20-25 minutes, or until top is set but still soft and edges are just beginning to pull away from sides of pan (a toothpick will still come out gooey at this point). Cool completely in pan set on wire rack.

Cover pan and refrigerate brownies 6 hours or overnight before glazing.

To glaze brownies Combine all ingredients in medium bowl and place bowl over pot filled one-third of way with barely simmering water. Heat, stirring frequently, until chocolate is completely melted and mixture is smooth. Remove from heat and let cool for 5 minutes. Invert brownies and remove pan. Peel off parchment paper and reinvert brownies so they are right-side up. Pour glaze over brownies and, using offset metal spatula, spread it evenly over top. Refrigerate brownies for 10 minutes (no longer). Using sharp knife, cut into 24 rectangles.

Note : It's OK to use the whole bag of chips.

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