Recipes Jumbo Brownies 5.0 (2,481) 5 Reviews "Like all great desserts," says Anne Quatrano, "these brownies have only three pertinent flavors: chocolate, butter and walnuts." Quatrano, an F&W Best New Chef 1995, is the chef of a small empire of restaurants in Atlanta. Baking Tips from F&W Editors More Great Chocolate Desserts By Anne Quatrano Anne Quatrano Anne Quantrano is an award-winning chef and restauranteur. She is the co-owner of Atlanta mainstays Bacchanalia, Floataway Cafe, Star Provisions, and W.H. Stiles Fish Camp. Anne co-authored Summerland: Recipes for Celebrating with Southern Hospitality (2013). She is recognized as one of the most influential women chefs in the country. Food & Wine's Editorial Guidelines Updated on December 4, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Stephanie Foley Active Time: 25 mins Total Time: 1 hrs 25 mins Yield: 12 jumbo brownies Ingredients 1 pound unsalted butter 1 1/2 pounds semisweet chocolate, chopped 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 6 large eggs 2 1/2 cups sugar 2 tablespoons pure vanilla extract 2 tablespoons strong-brewed espresso 6 ounces semisweet chocolate chips (1 cup) 1 cup walnut halves, lightly toasted and coarsely chopped (optional) Directions 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. 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. 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. Rate it Print