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Outrageous Brownies

This recipe yields rich, dense, and fudgy brownies using a generous amount of chocolate and butter, enhanced with coffee and walnuts. Baked in a large sheet pan, it's perfect for feeding a crowd, producing about 20 large, decadent squares.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course teatime
Cuisine French
Servings 20 people
Calories 3171.2 kcal

Equipment

  • 1 Baking Sheet 12 x 18 x 1-inch
  • 2 Medium Bowls For dry ingredients and nuts/chips
  • 1 Large Bowl For wet ingredients and final batter
  • 1 Saucepan For melting chocolate over simmering water
  • 1 Fine-mesh Sieve For sifting dry ingredients

Ingredients
  

Main

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 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

Instructions
 

  • Preheat oven to 350 degrees F.
  • Butter and flour a 12 x 18 x 1-inch baking sheet.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. 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 to room temperature.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled 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 baking sheet.
  • Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes

1. When melting the chocolate and butter, use a double boiler setup (bowl over simmering water) to prevent scorching the chocolate. Ensure the bottom of the bowl does not touch the water. 2. Do not overmix the batter after adding the flour and chocolate chip/nut mixture. Overmixing can develop gluten, resulting in tough brownies. 3. The rapping step helps achieve a denser, fudgier texture by removing air pockets. 4. Cooling thoroughly and refrigerating before cutting is crucial for clean, sharp squares. Use a hot, dry knife for cutting.