OUTRAGEOUS BROWNIES

By tuqui13

Ingredients

• 1 pound unsalted butter (453grm)
• 1 p. + 2 cups semisweet chocolate chips, divided
• 6 onz. Unsweetened chocolate-bitter (amargo)
• 6 extra-large eggs
• 3 tablespoons instant coffee powder
• 2 tablespoons real vanilla extract
• 2 1/4 2¼ cups sugar
• 1 1/4 1¼ cups flour, divided (1c. for batter, ¼ for chips&nuts)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 cups diced walnut pieces
• HALF
• 1/2 ½ pound unsalted butter
• 1/2 ½ p. + 1 c. semisweet chocolate Chips
• 3 onz. Unsweetened choc.bitter
• 3 extra-large eggs
• 1 1/2 1½ tbsps.Instant coffee powder
• 1 tbsps. Real vanilla extract
• 1 c.⅛c. sugar
• 1/2 ½ c. ⅛c. flour divided
• 1/2 ½ tablespoon baking powder
• 1/2 ½ teaspoon kosher salt
• 1 1/2 1½ cups diced walnut pieces

Details

Servings 20
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350° degrees F. Grease and flour a 13 by 18 by 1½-inch sheet pan. Or 2-13x9x1½-inch.
Melt together the butter, 1p. chocolate chips, and bitter chocolate on top of a double boiler. (baño-maria). Cool, slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1c. flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 2 cups chocolate chips with ¼ c. flour coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over bake! Cool thoroughly, refrigerate well and cut into squares.

Episode # IG 1B09