Ingredients
- 1 pound (4 sticks) unsalted butter
- 1 pound plus 3 cups semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 large eggs
- 2 tablespoons plus 1 1/2 teaspoons powdered instant expresso
- 2 tablespoons vanilla extract
- 2 1/4 cups sugar
- 1 cup sifted all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnut pieces
Directions
Preheat the oven to 350 degrees. Grease and flour a 12x18-inch jelly-roll pan. Set aside.
Melt together the butter, pound of chocolate chips, and unsweetened chocolate until smooth in the top of a double boiler. Cool to room temperature.
Combine, but do not whisk, the eggs, powdered expresso, vanilla, and sugar. Stir in the cooled chocolate mixture. Set aside.
Sift together the flour, baking powder, and salt. Mix into the batter. finally, fold in the remaining chocolate chips and the walnuts. Pour into the greased pan.
Bake about 30 minutes, or until a tester just comes out clean. Do not overbake. Cool thoroughly and cut into squares. Makes 20
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Submitted 6/13/05.
Source: Lee Bailey's Country Desserts
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Outrageous Brownies