To Kill for Fudgy Brownies

• 1 cup butter, cut into pieces
• 1 cup packed dark brown sugar
• 23 cup granulated sugar
• 18 ounces semisweet chocolate, coarsely chopped
• 2 ounces unsweetened chocolate, coarsely chopped
• 5 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 12 cups all-purpose flour
• 14 teaspoon salt
• 1 cup walnut halves (optional)
• 23 cup heavy cream
• 6 ounces dark chocolate, coarsely chopped
• 2 ounces white chocolate, melted and placed in a decorating bag with tiny tip (or a ziplock baggie with one corner cut off)

1. Make certain the oven rack is in the center position and preheat oven to 350F.
2. Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan and butter the bottom and sides of foiled pans.
3. In a medium pot combine the butter and sugars; cook until melted and very hot.
4. Sift together the salt and flour.
5. Chop the chocolates in a food processor and mix in the hot butter mixture until all the chocolate is melted.
6. Add eggs and vanilla- mix until combined.
7. Add flour-salt mixture and stir until just combined.
8. Add nuts if desired.
9. Scrape into prepared pan and smooth the top with a rubber spatula.
10. Bake 25- 30 minutes until a toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it-- DO NOT OVERBAKE.
11. Cool brownies completely on a rack in the pan before lifting them out using the foil as handles.
12. If glazing do so now; allow the ganache to set a little before drizzling the melted white chocolate over top.
13. Peel off the foil and cut.

butter, brown sugar, sugar, chocolate, chocolate, eggs, vanilla, flour, salt, walnut halves, heavy cream, chocolate, white chocolate

Taken from www.food.com/recipe/to-kill-for-fudgy-brownies-98308 (may not work)