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1
Position oven rack in center of oven; preheat to 325.
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2
Line a 9-inch square baking pan with foil, butter foil and place the pan on a baking sheet.
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3
Sift together the flour, cocoa, and salt.
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4
Set a heatproof bowl over a saucepan of simmering water and add, in the following order--butter, the two chocolates and the coffee.
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5
Keeping the pan over low heat, warm just until the butter and chocolates are melted; you don't want the ingredients to get so hot they separate, so keep an eye on the bowl.
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6
Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
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7
Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture; don't beat too vigorously--you don't want to add air to the batter; and don't be concerned about any graininess.
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8
Next, stir in the eggs one at a time, followed by the vanilla.
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9
You should have a smooth, glossy batter.
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10
Using a rubber spatula, gently stir in the dry ingredients, mixing only until they are incorporated.
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11
Finally, stir in the milk chocolate chips and the nuts; scrape batter into prepared pan.
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12
Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated.
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13
Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes.
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14
Turn the brownies out onto a rack, peel away the foil and place the foil under another rack--it will be the drip catcher for the glaze.
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15
Invert the brownies onto the rack and let cool completely.
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16
Glaze: add the white chocolate to a heatproof bowl; bring the heavy cream to a boil and pour it over the chocolate.
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17
Wait 30 seconds, then using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.
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18
Hold a long metal icing spatula in one hand and the bowl of glaze in the other.
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19
Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface.
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20
Don't worry if it dribbles over the edges, you can trim the sides later (or not).
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21
Refrigerate the brownies for about 20 minutes to dry the glaze.
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22
Cut into 16 squares.
