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"People tend to have a strong preference when it comes to brownies: fudgy versus cakey. My recipe is definitely more fudgy," says Nancy Silverton, the chef-owner of L.A.'s Osteria Mozza and author of "The Cookie That Changed My Life." "By toasting the walnuts, you're getting an extra punch of flavor and crunch, and the chocolate chunks really take it to the next level."

Makes: 16
Active time: 30 minutes
Total time: 3 hours

2 cups walnut halves
1 (8-oz.) unsweetened chocolate baking bar, cut into large chunks
1 cup (8-oz.) cold unsalted butter, cubed
1 1/2 tsp. kosher salt
2 1/2 cups granulated sugar
2 Tbsp. pure vanilla extract
4 extra-large eggs
3/4 cup (about 3 1/4 oz.) plus 2 Tbsp. unbleached all-purpose flour
1 (8-oz.) (70% cacao) bittersweet chocolate bar, coarsely chopped
1 tsp. flaky sea salt

1. Adjust an oven rack to the center position. Preheat oven to 325 degrees.

2. Spread walnuts on a baking sheet; bake at 325 degrees until toasted and fragrant, 16 to 20 minutes, shaking the sheet and rotating it halfway through. Remove from oven; set aside until walnuts are cool enough to touch, about 10 minutes. Coarsely chop toasted walnuts, and transfer to a bowl. Increase oven temperature to 400 degrees.

3. Coat bottom and sides of a 9-inch-square baking pan with cooking spray. Cut 2 pieces of parchment paper to 16 x 9 inches. Lay 1 sheet of paper in the pan so it travels up and over two of the sides. Lay the other sheet perpendicular so it travels up and over the remaining two sides of the pan.

4. Fill a small saucepan with 1 1/2 to 2 inches of water, and set a small stainless steel bowl on top to make a double boiler, making sure the water doesn't touch the bottom of the bowl. Bring water to a boil over medium heat. Combine unsweetened chocolate, butter and kosher salt in the bowl; cook, stirring often, until chocolate and butter are melted and smooth, 5 to 10 minutes, scraping sides of the bowl as needed. Remove from heat; dry the bottom of the bowl.

5. Whisk sugar and vanilla into chocolate mixture until fully incorporated. Add eggs, one at a time, whisking until each egg is combined before adding the next egg. Add flour, and stir with a rubber spatula until no flour is visible. Fold in bittersweet chocolate chunks and chopped toasted walnuts. Pour batter into prepared pan, and smooth out the top of the batter.

6. Place pan in a 400 degree oven, and reduce temperature immediately to 375 degrees. Bake 10 minutes. Sprinkle flaky salt evenly over brownies, and rotate the pan. Bake for another 20 minutes.* Remove brownies from oven; set aside to cool to room temperature, about 1 hour. Cover pan with plastic wrap, refrigerate brownies until chilled, at least 2 hours.

7. Remove brownies from refrigerator. Uncover, and lift up on the parchment "handles" to life brownies out of the pan; peel off paper. Cut into squares. Serve chilled or at room temperature.

*Quick Tip! To test for doneness, insert a toothpick in the center, pull it out, and look for moist crumbs attached. It means they are fudgy and ready to come out.
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