• 1 1/4 cups bittersweet chocolate, cut into pieces, divided
• 2/3 cup unsalted butter, cubed
• 1 1/3 cup sugar
• 1 tsp salt
• 2 Tbsp corn syrup
• 3 eggs
• 1 1/4 cup all-purpose flour
• 1 cup assorted nut pieces
• 1/3 cup milk chocolate, cut into pieces
• 1/3 cup dark chocolate
• 2 Tbsp unsalted butter
• 1/2 cup assorted whole nuts

1. In a double boiler, melt 3/4 cup of the bittersweet chocolate with 2/3 cup unsalted butter, stirring until combined. Remove from heat and let cool 10 minutes.
2. Remove chocolate mixture to a large bowl and mix in sugar, salt and corn syrup with an electric mixer. Add eggs one at a time, incorporating each into the batter before adding the next.
3. Using a spatula, add the flour and mix well. Add nut pieces, the remaining bittersweet chocolate pieces and the milk chocolate pieces.
4. Preheat oven to 325.
5. Line an 8" square baking pan with baking parchment. Coat the sides of the pan and the parchment with butter to prevent sticking. Pour the brownie batter into the pan and spread evenly.
6. Bake for 30 to 35 minutes or until the top of the batter is firm. Do not over-bake as these brownies are supposed to be very chewy. Remove from oven and cool in pan.
7. Melt the dark chocolate and 2 tablespoons unsalted butter in a double boiler. Stir until both are melted and well-combined. Remove from heat.
8. Remove brownies from the pan and cut into 1 1/2 inch strips. Cut each strip on the diagonal into a diamond shape. Dip each diamond top into the melted chocolate and place one or two whole nuts on each diamond.
9. Refrigerate until serving. (These brownies freeze well.)

(Deni)