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Jumbo brownies
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Jumbo | Brownies |
MAKE-AHEADVEGETARIAN INGREDIENTS | |
1 pound | unsalted butter |
1 1/2 pounds | semisweet chocolate, chopped |
1 cup | all-purpose flour |
1 tablespoon | baking powder |
1 teaspoon | salt |
6 large | eggs |
2 1/2 cups | sugar |
2 tablespoons | pure vanilla extract |
2 tablespoons | strong-brewed espresso |
6 ounces | semisweet chocolate chips, (1 cup) |
1 cup | walnut halves, lightly toasted and coarsely chopped (optional) |
Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.
MAKE AHEAD The brownies can be kept in an airtight container for up to 3 days, or wrapped in foil and frozen for up to 3 months.
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