1–1/2 cups unsalted butter cut into 1-tablespoon pieces (345g)
12 oz. semisweet chocolate, chopped (340g) (baking chocolate or chocolate chips)
1 oz. German’s Sweet Chocolate OR unsweetened chocolate (28G)
4 large eggs
3 large egg yolks
1–1/2 cups dark brown sugar, packed (300g)
1 cup powdered sugar (125g)
2 tbsp. granulated sugar (25g)
3 tbsp. light corn syrup (45ml)
1 tbsp. pure vanilla extract (15ml)
3/4 tsp. salt (3g)
1–1/2 cups all-purpose flour (188g)
1–1/2 cups pecans or walnuts (173g) (optional)
Heat your oven to 300°F (148°C). Prepare a 9”x 13” (23cm x 33cm) baking pan by greasing and flouring the pan.
Combine the butter and chocolate in a microwaveable bowl. Heat on high in 30 second intervals, stirring and combining the butter and chocolate as it melts. It should take about 2 minutes to melt the mixture completely.
In the bowl of a mixer, briefly beat the eggs and egg yolks to combine, about 15 seconds. Add the brown sugar, powdered sugar, granulate sugar, light corn syrup, vanilla extract and salt to the eggs and mix on low speed for about 30 seconds. Pour in the warm chocolate into the egg mixture and beat on medium high speed for 1 minute.
Fold the flour into the beaten chocolate mixture by hand, using a rubber spatula to scrape down the sides to combine well. Add the pecans or walnuts, if desired. Pour the brownie batter into the prepared pan and bake for 1 hour.
Allow the brownies to cool briefly before removing from the pan and cutting into bars.
Find it online: https://www.kitchenwrangler.com/recipes/classic-fudgy-brownies/