• 12servings
  • 85minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 1 pound unsalted butter

  2. 1 1/2 pounds semisweet chocolate, chopped

  3. 1 cup all-purpose flour

  4. 1 tablespoon baking powder

  5. 1 teaspoon salt

  6. 6 large eggs

  7. 2 1/2 cups sugar

  8. 2 tablespoons pure vanilla extract

  9. 2 tablespoons strong-brewed espresso

  10. 6 ounces semisweet chocolate chips (1 cup)

  11. 1 cup walnut halves, lightly toasted and coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.

  2. In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.

  3. Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.


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