This recipe is killer.
This brownie is no ordinary brownie. It is a chocolate overload with chocolate, chocolate chips, and coffee; these remarkable threesome make for an over-the-top brownie that will impress!
They are poured into a baking sheet. A full baking sheet, people! Baked and then chilled overnight so the flavors marry and become one.
When cut after a full night of chilling in the fridge, they have this thick, awesome firm, shape to them and the aroma is outrageous!
Dense, chocolaty, decadent, rich and amazing; make sure you have a cup of black coffee to enjoy with this brownie. It will be the only brownie you’ll want to make. Move over boxed brownies. This one has you beat.
Adapted from Ina Garten
Prep time: 30 minutes
Yield: 20 large brownies
1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
21/4 cups sugar
11/4 cups flour, divided
1 tbsp baking powder
1 tsp kosher salt
3 cups diced pecan pieces
Preheat oven to 350 degrees F. Grease and flour a 13×18 11/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 2 cups chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through he baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.