Close
Ingredients
| unsalted butter: 1 lb |
| semisweet chocolate chips: 28 oz (divided) |
| unsweetened baking chocolate squares: 6 oz |
| eggs: 6 (extra large) |
| instant coffee: 3 Tbl |
| pure vanilla extract: 2 Tbl |
| granulated sugar: 2 1/4 cups |
| all-purpose flour (unsifted): 1 1/4 cups (divided) |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| walnuts (chopped): 3 cups |
Outrageous Brownies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
20 serving(s)
Tags
- 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.