Bittersweet Chocolate and Walnut Brownies

These are heartshaped brownies from samsclub.com. Estimated time

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  ounces  unsweetened chocolate, finely chopped
• 2  ounces  semisweet chocolate, finely chopped
• 6  tablespoons unsalted butter, cut into small pieces
• 1  large egg, at room temperature
• 1  large  egg yolk, at room temperature
• 1⁄2 cup sugar
• 1⁄4 cup  firmly packed light brown sugar
• 1  teaspoon pure vanilla extract
• 1⁄3 cup all-purpose flour
• 3  tablespoons cocoa powder
• 1⁄8 teaspoon salt
• 2⁄3 cup walnuts, coarsely chopped

Directions

1. Center a rack in the oven and preheat to 350°F
2. Spray the inside of an 8-cavity 2" heart-shaped silicone pan with non-stick spray and place on a baking sheet.
3. Melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst.
4. Use an electric mixer to beat the egg and yolk in a bowl until frothy.
5. Add the sugars and whip until very thick and pale colored, about 5 minutes.
6. Add the melted chocolate mixture and blend completely.
7. Sift together the flour and cocoa powder and add the salt.
8. Add to the mixture in 3 stages, blending well after each addition. Stir in the walnuts.
9. Divide batter evenly among cavities of the pan. Bake 35 minutes, until a tester comes out slightly moist.
10. Remove from the oven and cool the pan on a rack.
11. Turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up.
12. Store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.