They are super moist and chocolaty. The addition of the instant coffee brings out the chocolate. The recipe has you mix the nuts and chips with flour, which helps them to not sink to the bottom of the pan. You are instructed to refrigerate them, which I recommend. Refrigerating them makes them easier to cut and holds their shape better once cut. Give them a try, they are sure to please everyone!
Recipe Courtesy of Ina Garten
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips (do not melt the 12oz)
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts (toasted)
Preheat oven to 350 degrees F.
Butter a 9 x 12 and 8 x 8 brownie pans (there is LOTS of batter)
Melt together the butter, 1 pound of chocolate chips (reserve 12 oz for later on), and the unsweetened chocolate in a medium bowl on low in microwave. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool slightly.
In a medium bowl, mix together 1 cup of flour, the baking powder, and salt. Add to the chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared baking pans, evenly.
Bake for 40-50 minutes (the smaller pan will take less time), until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, cut and enjoy!