Truffle Brownies

I am guessing Chris will like this recipe; most likely sans walnuts. I would probably use pecans if I had to have nuts. I personally like my brownies plain but to each their own. Oh yeah, this is not WW friendly.

Nonstick vegetable oil spray
12oz. bittersweet chocolate (do not exceed 61% cacao), chopped and divided
11 tbsp. unsalted butter, cut into 1-inch cubes
1 1/4 C. sugar
3 large eggs
1 1/2 tsp. vanilla
1/4 tsp. salt
1 C. flour
1 C. walnuts, toasted and coarsely chopped
3/4 C. heavy whipping cream

Position rack in center of oven and preheat to 350 degrees. Line a 9X9X2 inch metal baking pan with foil, leaving an overhang. Spray foil with nonstick vegetable oil spray. Combine 6oz. bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, about 5 to 10 minutes.

Whisk sugar, eggs, vanilla, and salt in a large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

Bring cream to simmer im small saucepan over medium heat. Remove from heat. Add remaining 6oz. chocolate to hot cream and let stand 5 minutes until chocolate softens, then whisk until melted and smooth. Pour ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.

Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using a large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on a platter and serve.