Line a 9 by 9 by 3” high square baking pan with foil.
Set aside.
For the Fudge Brownie
Melt together the butter, unsweetened chocolate,and semisweet chocolate chips in a medium bowl over simmering water. Allow to cool slightly.
Add sugar and stir by hand with a rubber scraper.
Add in the egg and continue to mix until combine.
Fold in the flour, salt, instant coffee powder and walnuts.
Pour into prepared baking pan and evenly spread with an offset spatula.
Bake for 20 minutes, until a toothpick inserted in the center comes out with slightly moist crumbs. The top will have a dull sheen to it. Do not OVERBAKE!
Set aside to cool completely.
For the Dark Chocolate Ganache
Place the cream in a small saucepan.
Bring to a boil and immediately pour it over your semisweet chocolate chips.
Let it sit for 10 seconds and start whisking until all the chocolate is melted and mixture is smooth.
Pour this on top of the cooled brownie.
Sprinkle with coarse sea salt on top.
Refrigerate until the chocolate ganache is set.
Cut into 15 squares.
FAB TIP: Use a knife dipped in hot water to slice the brownies into perfect squares. Make sure to wipe the knife clean with a kitchen towel every after slice.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-better-than-brad-pitt-brownies/