(recipe makes 12 large brownies)
2 sticks butter
1/2 pound semi-sweet chocolate chips
3 ounces bittersweet chocolate
1 T instant espresso powder
1 T vanilla
1 C plus 2 T sugar
1/2 cup plus 2 T flour
1 1/2 t baking powder
1/2 t salt
1 1/2 C chopped walnuts, toasted
6 ounces semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray a 13” X 9” jelly roll pan with non-stick spray. Make sure to spray sides. Press parchment paper into the pan and trim off excess.
Microwave the first bowl for five minutes at 50% power. Remove from microwave and slowly whisk until smooth.
In the large bowl, combine ingredients and stir gently just to incorporate the eggs. No whisking!
In the smaller bowl, combine ingredients making sure the nuts and chips are fully covered in the flour mixture.
Add melted chocolate mix to the egg mix and gently combine. Allow to cool to room temperature.
Add flour mix to cooled chocolate mix and combine. Again, gently. Do not overwork the batter.
Pour batter into the prepared jelly roll pan.
Place into oven and bake for 15 minutes. Then, carefully take the baking pan and gently tap it on the oven rack allowing the air to escape. Rotate pan and bake for another 20 minutes or until the batter is not jiggling.
Remove to a cooling rack. Once the brownies have cooled to room temperature, place them in a refrigerator for further cooling. Once cooled, wrap in plastic for overnight storage.
For service, remove from brownies from the refrigerator and cut them into pieces using a very sharp, heavy knife.