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Categories:
butter bittersweet chocolate flour baking powder salt sugar eggs Espresso powder vanilla walnuts bittersweet
Viewed: 15 - Published at: 5 years agoIngredients
- 1 cup (2 sticks) unsalted butter
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 3 large eggs
- 3 1/4 teaspoons instant espresso powder or instant coffee powder
- 1 tablespoon vanilla extract
- 1 1/4 cups chopped toasted walnuts
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
Method
- Preheat oven to 350F.
- Butter 13 x 9 x 2-inch glass baking dish.
- Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth.
- Remove from heat.
- Let cool 10 minutes.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended.
- Add melted chocolate mixture and beat until smooth.
- Add dry ingredients and stir just until blended.
- Fold in walnuts and 6 ounces coarsely chopped chocolate.
- Pour batter into prepared pan.
- Smooth top.
- Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
- Transfer pan to rack and cool completely.
- (Can be made 1 day ahead.
- Cover with foil and store at room temperature.)
- Cut brownies into squares and serve.
