To have chocolate, or not to have chocolate – there is no question! The word “outrageous” is not a hyperbole when it comes to these brownies. Since you make these from scratch, I love melting down the chocolate in the bowl. It smells so warm and delicious. The hint of coffee granules when you take that first bite out of your finished product is sheer heaven. It’s not overly sweet which is a common thing for most brownies. I think these would go lovely with a delicious Sunday-night dinner and they’re a wonderful “comfort” food.
- Try not to use a baking sheet of dark metal – ever notice how this gives baked foods a harder taste and makes them more easily burnt?
- As my old saying goes – if you like something, have more! I love the taste of coffee in these brownies so I always add a little more than is called for. Gives it a nice little kick.
- For anyone with nuts allergies, I’ve made these without nuts before and they’re just as good. Don’t feel that you’re depriving the recipe of anything should you remove the walnuts.
- 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
Preheat oven to 350 degrees F.
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.