Two Pound Fudgy Brownies

A fudgy brownie with more then 2+ pounds of chocolate, a chocoholics delight!

from truebluebaking.com

Ingredients

◦1 Lb. Unsalted butter
◦1 Lb. Semi-sweet chocolate chips
◦6 Oz. Unsweetened chocolate chips
◦8 Large eggs
◦1 Tbsp. Instant coffee crystals
◦2 Tbsp. Vanilla extract
◦2 1/4 C. Granulated Sugar
◦1 C. Flour
◦1 Tbsp. Baking powder
◦1 tsp. Salt
◦12 oz. Semi-sweet chocolate chips
◦1/4 Flour

Preparation

Step 1

1.Preheat your oven to 350°F, 325°F if using a convection oven.
2.Line a 13 x 18 raised lip jelly roll pan with parchment paper.
3.In a medium double boiler melt together the butter, 1 lb. semi-sweet chocolate chips and the unsweetened chocolate chips. Once melted set aside to cool.
4.In a large mixing bowl combine eggs, instant coffee crystals, vanilla and sugar. Mix until well combined.
5.Slowly stir in the warm chocolate mixture and set batter aside to cool to room temperature.
6.While the batter is cooling in a small mixing bowl combine 1/4 C. flour and 12 oz. semi-sweet chocolate chips, Toss chips until they are coated in flour and set aside.
7.When the batter is cool add in 1 C. flour, baking powder and salt. Mix until well combined, the batter will be thick, then add in the small bowl of chips and flour. Mix until just combined.
8.Pour brownie batter into lined parchment jelly roll pan and smooth out batter until it is level.
9.Carefully slide pan into the oven and bake the brownies for 30-45 minutes until a toothpick inserted into the center of the brownies comes out basically clean. The toothpick might have some melted chocolate on it but it should not be covered in liquid batter, trust me you will be able to tell the difference.
10.Remove baked brownies from the oven and slide them out of the jelly roll pan by pulling on the parchment paper. Cool brownies to room temperature before cutting into squares.
11.Store brownies in a air tight container for 2-5 days.
Notes

Adapted from Ina Garten

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