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Author Notes: I've been baking brownies for more years than I care to remember. For a very long time I have used the same basic recipe, varying the ingredients to create interesting and delicious treats. Herewith is the 35th incarnation of my brownie recipe.
Yes, this is a large recipe, but it halves well, and you can always freeze the leftovers (if there are any)! - ChefJune
Makes a half-sheet pan full. cut them any size you like - we prefer them 1-inch square.
- 3 cups dark brown sugar, lightly packed
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 extra-large eggs
- 1 tablespoon pure Vanilla Extract (I use Nielsen-Massey)
- 1/8 teaspoon fine sea salt
- 1 1/2 cups unbleached all-purpose flour
- 2/3 cup Dutch process cocoa
- 1/8 cup instant espresso powder
- 2 cups toasted chopped nuts (I used a mixture of pecans, walnuts and hazelnuts)
- 12 ounces Guittard Akoma semi sweet chocolate chips
- Preheat oven to 350 degrees F. (or 325 degrees F. for convection)
- In the bowl of your electric mixer (with the paddle), mix the sugar and butter until they are well blended but not too fluffy.
- Add the eggs one at a time while the paddle is moving at medium low speed. Be sure to blend well.
- Add the vanilla and sea salt.
- In a separate bowl with a wooden spoon, mix the dry ingredients well. Stir the chopped nuts into the flour mixture. Now pour the flour mixture into the butter and egg mixture, and mix well on low speed.
- Pour into well greased pan. Swirl the chocolate chips into the batter, making sure they are well distributed.
- Bake for 23 1/2 minutes (if your oven is calibrated properly.) The batter will still be soft in the middle of the pan. Allow brownies to cool thoroughly before frosting.
- 1 1/4 cups cane sugar, whizzed in the food processor to “super-fine” it
- 2 tablespoons instant espresso powder
- 1/2 cup liquid: ¼ cup Cognac, the remainder, whole milk
- 6 tablespoons unsalted butter
- 6 ounces Guittard Akoma semi-sweet chocolate chips
- Combine all the ingredients except the chocolate chips in a heavy saucepan and bring to a boil, stirring constantly. Still stirring, allow the mixture to boil for 1 minute. Remove from heat and stir in the chocolate chips until the mixture is smooth. Pour over the baked, cooled brownies. When the frosting has set, cut brownies into squares of the desired size.
- This recipe was entered in the contest for Your Best Edible Gift
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Recipe with Coffee