This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
Ingredients
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 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
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Directions
Preheat the oven to 350 degrees.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate 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 ounces of chocolate chips in a medium bowl with 1/4 cup of 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 the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
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By GRASG
MA
on April 02, 2013
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Fabulous as is..... my go to recipe!!!!
By LittleLauren
Minnesota
on March 12, 2013
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I am still in the midst of baking these brownies, I just wanted to know if anyone else's batter ended up getting SUPER thick before pouring into the pan?
I hope they turn out.
By eyesee
Michigan
on January 06, 2013
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These brownies are amazing. I read some of the reviews before making, I made them with all semi-sweet chocolate chips (instead of part bitter chocolate. They were great. They absolutely NEED to be refrigerated as they have SO much butter in them--they firm up nicely in the fridge but are hard to serve w/o being chilled first. Don't skip this step. Also, rapping the pan mid way through baking really does work.
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