My Review: 5/5 Star
These took about 90 minutes to make from start to finish but they were very easy and well worth the time. Here are a couple tips before you start:
- Tip 1: Make sure you beat the eggs with the sugar for the full 4 minutes on med-high speed. At the 3 minute mark, they really start to thicken up and turn a pail yellow.
- Tip 2: I don’t have an espresso machine at home. So I just sent my hubby down to the local Caribou and they gave him a small shot for just 30 cents!
What you need:
1 pound unsalted butter
1 1/2 pounds semisweet chocolate, chopped
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 large eggs
2 1/2 cups sugar
2 tablespoons pure vanilla extract
2 tablespoons strong-brewed espresso
6 ounces semisweet chocolate chips (1 cup)
1 cup walnut halves, lightly toasted and coarsely chopped (optional)
What you do:
- 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
- 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
- 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.
FYI: The brownies can be kept in an airtight container for up to 3 days, or wrapped in foil and frozen for up to 3 months.