Chocolate Brownies

By davidgoodman

Ingredients

• 1 cup coarsely chopped walnuts (Optional)
• 1 cup unsalted butter (2 Sticks), plus more for pan
• 8 ounces Best-quality unsweetened chocolate
• 5 Large eggs
• 3 1/2 cups sugar
• 2 tsp Instant expresso
• 1 tsp Pure vanilla extract
• 1 2/3 cups Sifted all-purpose flour
• 1/2 tsp Salt
• 1/2 cup Semisweet chocolate chips

Details

Servings 1

Preparation

Step 1

1. Heat oven to 350°. Spread the chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer nuts to a bowl to cool.

2. Increase oven temperature to 400°. Generously butter a 9-by-13-inch baking pan; set aside.

3. Combine the chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso at high speed, 10 minutes. Reduce speed to low, and add the melted-chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated. Fold in the chocolate chips and toasted walnuts. Pour the batter into the prepared pan.

5. Bake until edges are dry but center is still soft, about 35 minutes. Remove pan from oven, and transfer to a wire rack to cool. Cut into 3-inches squares, and store in airtight container up to 2 days.