Satisfy that craving for a rich, chewy, chocolate experience.
- 1 pound unsalted butter
- 3 pounds 70% cacao chocolate (chips are great, bar is fine if you chop it)
- 2 1/2 cups heavy cream
- 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 the oven to 350º
- Butter and flour a half-sheet baking tray (12x18x1) or two 9×13 baking pans.
- In a glass or metal bowl, place 1 pound of the 70% cacao chocolate, the baking chocolate, and the butter, and cover tightly with plastic wrap. Place the bowl over a pan of slowly simmering water, creating a double boiler. When chocolate melts, it retains it’s shape, so you won’t be able to tell just by looking at it that the chocolate has melted. Watch the butter instead. Once the butter is melted, remove the bowl from the heat, and gently stir until the chocolate and butter are incorporated. Allow it to cool slightly. In another large bowl, stir the eggs, sugar, instant coffee and vanilla until completely incorporated. Do NOT whisk, as you don’t want the eggs beaten, just combined. Stir the chocolate mixture into the egg mixture, stirring vigorously for about 1 minute to fully incorporate the two mixtures without cooking the eggs. If the chocolate mixture is too hot, wait until it’s cooled to just above room temperature, where it’s thick, but still liquid.
- In a smaller bowl, sift the flour, baking powder, and salt together. Add the dry ingredients into the chocolate mixture. Toss the walnuts and 12 oz. of the 70% cacao chocolate chunks or chips with about 2 tablespoons of flour, and then gently mix into the brownie mixture. Pour the batter into the baking pan(s). Bake for 30-35 minutes, or until a toothpick inserted into the center come out clean.
- While the brownies are baking, make the ganache. Place the remaining 70% cacao chocolate into a large bowl. Bring the cream to a boil over medium heat. Add the cream to the chocolate, and cover tightly with plastic wrap. Let it stand for 10-15 minutes, then gently whisk until the cream is completely combined with the chocolate.
- While the brownies are still warm, but not hot, cover with the ganache. Refrigerate for 4 hours or overnight. Cut into desired sizes and enjoy!
Brownie recipe adapted from jlooney.com
Brownies for Days http://www.browniesfordays.com/