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unsalted butter semi-sweet chocolate chips chocolate eggs coffee granules vanilla sugar flour baking powder salt walnuts
Viewed: 65 - Published at: 9 years agoIngredients
- 1 lb unsalted butter
- 28 ounces semi-sweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 6 extra large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Method
- Preheat oven to 350°.
- Butter and flour a 12x18x1-inch baking sheet.
- Melt together the butter, 1 lb. of the chips, and the unsweetened chocolate in a medium bowl over simmering water.
- Allow to cool slightly.
- In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
- Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.
- Add to the cooled chocolate mixture.
- Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them to the chocolate batter.
- Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough.
- Bake for about 15 minutes, until a toothpick comes out clean.
- Do not over bake!
- Allow to cool thoroughly, refrigerate, and cut into squares.
- Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
- It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
- This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.
