mariadnoca
Moderator
Ina Garten, sourced by Debbie in GA
1 pound unsalted butter
1 pound semisweet chocolate chips - (2 2/3 cups)
12 ounces semisweet chocolate chips - (2 cups)
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups walnuts -- chopped
Preheat oven to 350F. Butter and flour a 12 x 18 x 1 inch baking sheet. (Cookie sheet with sides.)
Melt together the butter, 1 pound of chocolate chips, and the bitter 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 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, and then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, and then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and then cut into 20 large squares.
NOTE: It is very important to allow the batter to cool well before adding the chocolate 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 pound unsalted butter
1 pound semisweet chocolate chips - (2 2/3 cups)
12 ounces semisweet chocolate chips - (2 cups)
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups walnuts -- chopped
Preheat oven to 350F. Butter and flour a 12 x 18 x 1 inch baking sheet. (Cookie sheet with sides.)
Melt together the butter, 1 pound of chocolate chips, and the bitter 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 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, and then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, and then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and then cut into 20 large squares.
NOTE: It is very important to allow the batter to cool well before adding the chocolate 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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