I made these brownies for James’ sister wedding brunch and they were amazing! The recipe makes a ton, so it is good for a big gathering of friends/family. Just make sure to read through the recipe before you begin because there are so many steps…however, each step is pretty simple. SO not healthiest of posts, but oh SO delicious.
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
4 ounces unsweetened chocolate
6 large eggs
3 TBSP instant coffee granules
2 TBSP vanilla
2 1/4 cup sugar
1 cup, plus 1/4 cup flour, divided
1 TBSP baking powder
1 tsp. salt
3 cups chopped walnuts
-Preheat oven to 350 degrees.
-Butter and flour a 12x18x1 baking sheet.
-Melt butter in medium bowl over simmering water; add 1 lb. of chocolate chips and unsweetened chocolate to melted butter; stir until just melted and allow to cool slightly.
-In 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, baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and remaining 12 ounces of chocolate chips in medium bowl with remaining 1/4 cup flour; add to the chocolate batter. Pour into baking sheet.
-Bake for 20 minutes, then rap the baking sheet against the top shelf to force air to escape from between the pan and brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. DO NOT OVERBAKE. –Allow to cool thoroughly, refrigerate, and cut into squares. Brownies can be prepared up to 10 days before serving…the flavors develop more over time and taste better after a day or two of sitting, but can be served the day of baking.