Triple-Chocolate Brownies

4 oz (125 g) unsweetened chocolate, chopped melt cool slightly whisk whisk, one at a time whisk 2 minutes whisk stir bake 40 minutes at 325°F cool cut
½ c (4 oz/125 g) unsalted butter
1¼ c granulated sugar  
1 t vanilla extract
¼ t salt
3 eggs  
¾ c all-purpose flour  
⅔ c (3 oz/90 g) chopped walnuts  
½ c (3 oz/90 g) milk chocolate chips
½ c (3 oz/90 g) white chocolate chips
  1. Preheat an oven to 325°F. Line an 8-inch square baking pan with aluminum foil, allowing the foil to overhang the sides slightly.
  2. In a large, heavy saucepan over low heat, combine the unsweetened chocolate and butter. Stir until melted and smooth.
  3. Let cool slightly
  4. Whisk the sugar, vanilla, and salt into the chocolate mixture.
  5. One at a time, whisk in the eggs, mixing well after each addition, then continue to whisk until the mixture is velvety, about 2 minutes.
  6. Add the flour and whisk just until blended.
  7. Stir in the walnuts and the milk chocolate and white chocolate chips.
  8. Pour the batter into the prepared pan and smooth the surface.
  9. Bake until the top is just springy to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.
  10. Let cool in the pan on a wire rack
  11. Using the foil, lift the sheet of brownies from the pan and place on a work surface. Peel the foil off the sides.
  12. Cut into 16 squares. Store in an airtight container in the refrigerator for up to 4 days.

Makes 16

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd