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1
Prep: Take your eggs out of the refrigerator a couple of hours before you make the dish.
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2
Toast your walnuts in the oven for about 12-15 minutes.
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3
Grease a 9 x 13-inch baking pan.
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4
Preheat the oven to 350F.
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5
Melt the butter and chocolate together in a double boiler or microwave (see Notes).
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6
Transfer the chocolate-butter mixture to a large mixing bowl or the bowl of a stand mixer.
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7
Use a cutting board and chefs knife to coarsely chop the toasted walnuts.
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8
Using either the whisk attachment of a stand mixer or a hand mixer on medium speed, mix the sugar and salt into the chocolate-butter mixture while it is still hot.
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9
In four alternating batches, add the flour and eggs (one at a time) into the chocolate-butter mixture with the mixer running on medium speed.
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10
Add the vanilla until it is thoroughly combined.
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11
Bake the brownies at 350F for 25 to 30 minutes, or until firm throughout.
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12
Let the brownies cool and then cut into 2-inch squares.
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13
Add desired toppings and serve.
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14
Okay, so maybe there is one thing better than my Moms browniesthose brownies with ice cream on top!
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15
Load up this sundae with ice cream, fudge sauce, whipped cream, nuts, sprinkles, and fresh fruit.
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16
Dont forget to warm up the brownie before making your sundae, and I recommend using Haagen Dazs or Ben & Jerrys vanilla ice cream and the Barefoot Contessas fudge sauce.
