Brownies Curtis

Ingredients
-------------------------------------------------
Top of Form
Serves:  Update
* BROWNIES

* 3/4 cup (1 1/2 sticks) unsalted butter, plus more for coating foil

*6 ounces unsweetened chocolate, chopped

* 1 2/3 cups sugar

* 1 teaspoon vanilla extract

* 1/4 teaspoon salt

* 3 large eggs

* 3/4 cup all-purpose flour* 3 ounces bittersweet or semisweet chocolate, coarsely chopped

* 3/4 cup coarsely chopped walnuts

* FROSTING

* 2 cups heavy whipping cream

* 1/2 cup freshmint sprigs, plus more for garnish

* 1/2 cup finely chopped bittersweet or semisweet chocolate

Bottom of Form
Directions
Position a rack in the center of the oven and preheat to 350°F.Line a 9-inch square baking pan with 2-inch-high sides with foil. Butter the foil. Stir 3/4 cup of the butter and the 6 ounces of unsweetened chocolate in a large bowl set over a medium saucepan ofsimmering water until melted and smooth. Cool until mixture is nearly room temperature.
Whisk in the sugar, vanilla, and salt. Whisk in the eggs 1 at a time. Stir in the flour just until blended.
Stir inthe 3 ounces of bittersweet chocolate and the walnuts.
Transfer the batter to the prepared pan.
Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.Cool the brownies on a rack.
Combine 1/2 cup of the cream and 1/2 cup of the mint in a small saucepan and bring to a simmer over medium-high heat, muddling and stirring often. Place the finelychopped chocolate in a medium bowl. Set a strainer over the chocolate in the bowl. Pour the minted cream through the strainer and over the chocolate; discard the mint leaves. Stir until the chocolate meltsand the mixture is well blended. Cool to room temperature. Whip the remaining 1 1/2 cups of cream in a large bowl until soft peaks form. Gradually fold the chocolate mixture into the whipped cream...