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Note: Prep time for the brownie alone is 30 minutes or less, plus cook time.
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For the brownie: Preheat oven to 350 F. Spread nuts on a rimmed baking sheet.
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Line a one piece 8 inch cake or tart pan with a single sheet of foil, leaving some overhang.
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Grease foil with 1 teaspoon of the butter.
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In a microwave safe bowl, combine the bittersweet chocolate and remaining butter and heat for 1 minute on high.
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Leave alone for 5 minutes, then heat another minute.
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Remove from microwave and stir until smooth and combined.
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Roast nuts for about 10 minutes, stirring halfway through.
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Cool slightly, then transfer to a plastic freezer bag.
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Seal bag, press out the air, then wrap the bag with a dish towel.
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Use a rolling pin or small, heavy pan to crush the nuts into small, but recognizable, pieces.
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Combine both sugars, eggs, and vanilla in a medium mixing bowl with a whisk, until smooth.
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Add nuts and chocolate mixture and fold in with a rubber spatula until fully combined.
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Pour batter into prepared pan and bake 20 minutes, until a toothpick inserted in the center comes out slightly wet.
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Remove from oven.
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Cool cake in the pan on a wire rack to prevent cracks.
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When completely cool, lift brownie from pan using the foil overhang.
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Use one hand to gently lift brownie and remove foil from bottom with your other hand.
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Slide gently onto a serving plate or back into pan.
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For the glaze: When brownie has cooled completely, coarsely chop chocolate and combine with water and salt in a microwave safe bowl.
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Heat 90 seconds at 50% power, stirring halfway through.
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Stir again until chocolate is melted and mixture is smooth.
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A few pieces at a time, gently stir in butter until each addition is melted.
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This takes 5 to 10 minutes.
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If the chocolate cools so much that the butter will barely melt, microwave for 30 seconds at 50% power.
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After adding all the butter, stir until mixture is completely smooth.
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If using, stir in triple sec.
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Cool about 20 minutes (to around 90 degrees F), so the glaze is pourable but has thickened slightly.
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Pour 1/4 cup of glaze over brownie, spreading evenly with the back of a spoon, almost to the edge.
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This layer will fill any cracks in the brownie, so its okay if crumbs appear in it.
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Refrigerate glazed brownie, uncovered, for 10 minutes.
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Pour about 23 cup (or to desired thickness) of remaining glaze over the first layer, again spreading evenly with the back of a spoon.
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Allow to set at room temperature or more quickly in the refrigerator before serving.
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If making ahead, refrigerate the brownie, covering with plastic wrap after the glaze has set.
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For the whipped cream: This is best prepared immediately before serving.
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Chill a mixing bowl or the bowl of a stand mixer for 10 minutes.
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Turn refrigerated cans of coconut milk upside down and open from the bottom.
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Pour off separated, semi-translucent liquid (reserve for smoothies).
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Scoop the firm, white milk into the chilled bowl.
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Beat with a handheld electric mixer or the whisk attachment of your stand mixer until fluffy, about 5 minutes at 60 to 80% power.
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Add sugar, vanilla, and zest, and whip again until incorporated and sugar dissolves.
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To serve, pile all the cream onto the brownie (for a dramatic look), cut, and serve.
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Alternately, if not serving all at once, scoop cream onto individual slices of brownie.
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Finish with finely shaved (on a microplane or cheese slicer) chocolate.
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Notes: 1.
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To make ahead, refrigerate cooled (and glazed, if you like) brownie.
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Its tasty served cold, allowed to come to room temperature, or even warmed briefly.
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2.
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It should keep up to 1 week.
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The coconut cream also keeps well.
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Re-whip if needed; however, when I make it, it remains fluffy in the refrigerator for at least 4 days.
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3.
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Theres lots of buzz around the internet about which brands of coconut milk separate when refrigerated, thus enabling their use in this recipe.
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Guar gum as an ingredient supposedly prevents separation, but both cans I used contained it, and both separated and worked well in this recipe (Whole Foods organic and Native Forest organic).
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If in doubt, purchase a couple different brands, if available to you, and refrigerate them both, in case one doesnt work.
