Description:
From The Barefoot Contessa Cookbook
The very best brownies I've ever eaten!!
Full recipe means that it's a very large recipe - the original one, so it makes a lot of servings (I don't remember how much). Enough for a large crowd, parties etc. If you are making it for yourself, your family etc, you can freeze half of it and serve them another time.
Ingredients:
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
Directions:
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 overbake!
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.
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
Directions:
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 overbake!
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.
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