Ingredients
8oz70% bittersweet chocolate
6tbspunsalted butter
2large eggs
1cupsugar
1tsppure vanilla extract
¼tspsalt
1unsalted butter stick
¼cupsugar
¼tspvanilla extract
¼tspsalt
1cupall-purpose flour
1cupwalnuts,coarsely chopped
1cupcrème fraiche
whole nutmeg
Preparation
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line the bottom and sides of an 8-inch square baking pan with foil, and set aside.
Place the chocolate and butter on top of a double boiler over almost-simmering water.
Stir frequently until the chocolate is melted and mixture is smooth and very warm to touch. Remove from heat and set aside
In a medium bowl, beat eggs, sugar, vanilla, and salt at high speed with an electric mixer for 3 to 4 minutes until the mixture is thick and light in color.
Stir in the flour. Scrape in the warm chocolate mixture and fold with a rubber spatula until just combined. Set aside until needed
In a medium bowl, combine the melted butter, sugar, vanilla, and salt. Stir in flour, then the walnut pieces.
Turn out into the pan. Press the dough evenly across the bottom.
Bake for 15 to 20 minutes until the crust is fully golden brown. Remove the pan from the oven, but leave the oven on.
Scrape the brownie batter onto the hot crust and spread evenly, swirling the surface.
Return to the oven and bake for 20 to 22 minutes just until a toothpick inserted in 2 or 3 places comes out clean. Set the pan on a rack to cool.
To remove the brownies from the pan, lift the edges of the foil. Transfer to a cutting board.
Gently slide a thin spatula between crust and foil. Slide the brownies off the foil, then cut the brownies with a heavy knife.
Whip the crème fraîche just until it holds its shape.
Divide the brownies among serving plates and grate the nutmeg over the brownies.
Top with a dollop of crème fraîche and a little more grated nutmeg. Enjoy!
