Brownies - Best Ever

Brownie recipes abound, but not all of them are as good as this one. We put this on the top of the list.

• 1 pound unsalted butter
• 1 pound plus 2 cups semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs (equivalent is approx. 7 large)
• 3 tablespoons instant coffee powder
• 2 tablespoons real vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups flour, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 cups diced walnut pieces

METHOD

Preheat oven to 350° F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. ( My note: can use a  9 x 13 or 8 x 8 pan, but increase baking time accordingly- an 8x8 pan will need about 15-20 extra minutes).

Melt together the butter, 1 pound chocolate chips, and bitter (unsweetened) chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together flour, baking powder and salt. Add to cooled chocolate mixture. Toss walnuts and 2 cups chocolate chips with flour to coat. Then add to chocolate batter. Pour into prepared pan.

Bake for about 30 minutes in preheated 350° F oven, or until tester just comes out clean. Halfway through the baking, rap pan against the oven shelf to allow air to escape from between pan and brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

Yield: 20 large brownies

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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