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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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I found this recipe in the Barefoot Contessa cookbook. I wanted a brownie recipe and this one has almost 2 pounds of chocolate in it. These brownies are excellent just out of the refrigerator and will be divine in a brownie sundae for dessert tomorrow night =D Ingredients:
1 pound unsalted butter |
1 pound plus 12 ounces semisweet chocolate chips, divided |
6 ounces unsweetened chocolate |
6 extra-large eggs |
3 tablespoons instant coffee powder |
2 tablespoons real vanilla extract |
2 1/4 cups sugar |
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts) |
1 tablespoon baking powder |
1 teaspoon kosher salt |
3 cups diced walnut pieces |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
2. Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
3. Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
4. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
5. These brownies will make excellent ice cream sundaes with lots of fresh whipped cream and more NUTS =D!
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