Back to Chocolate Brownies
All Reviews for Chocolate Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chocolate Brownies
Recipe Summary
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
1 cup coarsely chopped walnuts (optional)
1 cup (2 sticks) unsalted butter, plus more for pan
8 ounces best-quality unsweetened chocolate, such as Callebaut or Valrhona
5 large eggs
3 1/2 cups sugar
2 teaspoons instant espresso
1 tablespoon pure vanilla extract
1 2/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Cook's Notes
Store in an airtight container up to 2 days.
Gallery
Chocolate Brownies
Recipe Summary
Yield: Makes 1 dozen
Gallery
Chocolate Brownies
Chocolate Brownies
Chocolate Brownies
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 1 cup coarsely chopped walnuts (optional)
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 8 ounces best-quality unsweetened chocolate, such as Callebaut or Valrhona
- 5 large eggs
- 3 1/2 cups sugar
- 2 teaspoons instant espresso
- 1 tablespoon pure vanilla extract
- 1 2/3 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
Directions
Heat oven to 350 degrees. Spread chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer to a bowl to cool.
Increase the oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan, and set aside. Bring a medium sauce- pan of water to a simmer. In a heat-proof bowl, combine the chocolate and butter. Set bowl over the simmering water until the chocolate mixture has melted. Remove from heat, and set saucepan aside.
Combine chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.
In bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso at high speed for 10 minutes. Reduce speed to low, and add the melted-chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated.
Remove the bowl from mixer, and fold in the chocolate chips and toasted nuts. Pour the batter into the prepared pan. Bake until the edges are dry but the center is still soft, about 30 minutes. Remove brownie from oven, and transfer to a wire rack to cool. Cut into 3-inch squares.
Cook's Notes
Store in an airtight container up to 2 days.
Cook’s Notes
Store in an airtight container up to 2 days.
Reviews (4)
Add Rating & Review
36 Ratings
5 star values:
16
4 star values:
9
3 star values:
7
2 star values:
3
1 star values:
1
Reviews (4)
Add Rating & Review
36 Ratings
5 star values:
16
4 star values:
9
3 star values:
7
2 star values:
3
1 star values:
1
Add Rating & Review
36 Ratings
5 star values:
16
4 star values:
9
3 star values:
7
2 star values:
3
1 star values:
1
36 Ratings
5 star values:
16
4 star values:
9
3 star values:
7
2 star values:
3
1 star values:
1
36 Ratings
5 star values:
16
4 star values:
9
3 star values:
7
2 star values:
3
1 star values:
1
- 5 star values:
- 16
- 4 star values:
- 9
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
03/20/2011
I baked these at about 375 degrees and it took about 45 minutes but they came out absolutely perfect. I don't like coffee or nuts in my brownies, so I left them both out. So rich and was exactly what I was craving!
Martha Stewart Member
Rating: Unrated
01/03/2010
I had a problem that the bottom of brownies barely got baked while the top got a bit burnt. But- the brownies came out amazing! Very rich.
Martha Stewart Member
Rating: Unrated
10/26/2009
I put plenty of chocolate chip so everything sink below. :( but it is very tasty!
Martha Stewart Member
Rating: Unrated
06/13/2008
RIDICULOUSLY good. Adding the espresso powder (or even better, getting ground espresso beans from a coffee shop--usually they'll do it for free) deepens and adds a richness and complexity to the chocolate flavor. Don't underbake. Very rich. Even a 2" x 2" (and come on, who eats that small of a brownie?) is enough. My family is constantly begging me to make them.
Martha Stewart Member
Rating: Unrated
03/20/2011
I baked these at about 375 degrees and it took about 45 minutes but they came out absolutely perfect. I don't like coffee or nuts in my brownies, so I left them both out. So rich and was exactly what I was craving!
Rating: Unrated
Rating: Unrated
01/03/2010
I had a problem that the bottom of brownies barely got baked while the top got a bit burnt. But- the brownies came out amazing! Very rich.
Rating: Unrated
10/26/2009
I put plenty of chocolate chip so everything sink below. :( but it is very tasty!
Rating: Unrated
06/13/2008
RIDICULOUSLY good. Adding the espresso powder (or even better, getting ground espresso beans from a coffee shop--usually they'll do it for free) deepens and adds a richness and complexity to the chocolate flavor. Don't underbake. Very rich. Even a 2" x 2" (and come on, who eats that small of a brownie?) is enough. My family is constantly begging me to make them.
All Reviews for Chocolate Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
