This is one of the most delicious brownies I have tasted. It is based on a recipe by Ina Garten but uses less chocolate, nuts, flour and sugar than her version. Still these are exceedingly decadent.
Makes 48 squares
Ingredients
1 lb unsalted butter (4 sticks)
24 ounces semi-sweet chocolate chips
6 large eggs
2 cups granulated sugar
3 tablespoons instant coffee
2 tablespoons vanilla extract
1 cup unbleached flour
1 tablespoon baking powder
1 teaspoon salt
2 cups walnut pieces
1. Butter and flour a 3/4 to 1-inch deep 12 x 18 inch baking sheet. Preheat oven to 350F.
2. In a medium pan over lowest heat, melt butter and 12 ounces chocolate chips. Set aside to cool slightly.
3. In a large mixing bowl, beat eggs (with a fork, do not use an electric beater), then add sugar, coffee and vanilla. Add chocolate mixture and mix well using a spatula. Allow to cool to room temperature.
4. In a small bowl mix all but 2 tablespoons of flour, baking powder and salt. Using the spatula, fold into the chocolate mixture.
5. Toss walnuts and remaining 12 ounces of chocolate chips in reserved 2 tablespoons of flour. Fold these into the brownie batter.
6. Pour batter into the baking sheet and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Halfway through the baking, remove baking sheet and drop on countertop or floor several times to remove air bubbles. Be careful not to overbake these brownies – they should be moist and chewy not cakey.
7. Cool to room temperature and refrigerate overnight. Using a pizza cutter or knife, cut into squares.
