Active Time
25 MIN
Total Time
1 HR 25 MIN
Yield
Serves : Makes 12 jumbo brownies
© Stephanie Foley

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Make Ahead

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.

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Aggregate Rating value: 5

Review Count: 2478

Worst Rating: 0

Best Rating: 5

Author Name: lizzak333

Review Body: BEST BEST BEST brownie recipe EVER! I have served these to so many friends and family and everyone has asked for the recipe. Not cakey, not too dense, almost like eating a fine piece of candy. I use Callebaut chocolate. The type of chocolate used makes a big difference in the taste.

Review Rating:

Date Published: 2017-03-08