Extreme Chocolate Brownies
Makes: Makes up to 80 chocolate brownies. Don’t say we didn’t warn you!
  • 1¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 12 ounces semisweet chocolate morsels/chips
  • 3 cups toasted walnut halves, finely chopped
  • 1 pound semisweet chocolate, finely chopped, such as Callebaut
  • 1 pound (4 sticks) unsalted butter, at room temperature, cut into pieces
  • 6 ounces unsweetened chocolate, finely chopped
  • 2¼ cups sugar
  • 7 large eggs, at room temperature
  • 2 tablespoons instant coffee or espresso powder
  • 2 tablespoons vanilla extract
  1. Preheat oven to 350°F. Coat a rimmed baking sheet (18-inch by 13-inch) with nonstick spray lined with parchment paper, then spray parchment.
  2. Whisk flour, baking powder and salt together in a large bowl. Stir in chocolate chips and all of the walnuts to coat; set aside.
  3. Melt 1 pound of chopped chocolate, butter and unsweetened chocolate in a medium bowl over simmering water or in a microwaveable bowl. Cool to lukewarm.
  4. In a large bowl, gently whisk together the sugar, eggs, instant coffee and vanilla. Stir in the lukewarm chocolate mixture into the egg mixture and allow to cool to room temperature. Fold then stir in the dry mixture just until combined. Pour into prepared pan.
  5. Bake for 30 to 35 minutes, rotating pan front to back once during baking, until a toothpick inserted in the middle comes out with moist crumbs clinging. Do not over bake. Cool on rack. Cut into squares; best eaten within 3 days. Store in airtight container at room temperature in single layers separated by parchment paper or foil. May be frozen up to 1 month, double wrapped in plastic and then foil.
Recipe by Bakepedia at https://www.bakepedia.com/extreme-chocolate-brownies-recipe/