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Farm Stand Brownies

Source of Recipe


Bon Appétit, June 2007



List of Ingredients



• 3½ cups semisweet chocolate chips (about 20 ounces)
  
• 1 cup (2 sticks) unsalted butter
  
• 1½ Tbsp instant espresso powder
  
• 1 Tbsp vanilla extract
  
• ½ cup plus 1 Tbsp unbleached all-purpose flour
  
• 1½ tsp baking powder
  
• ½ tsp salt
  
• 1½ cups chopped walnuts
  
• 3 large eggs
  
• 1 cup plus 2 Tbsp sugar
  






Instructions



1. Preheat oven to 350° F. Line 13x9x2-inch metal baking pan with foil. Generously butter foil.
   Place chocolate and butter in medium saucepan. Stir constantly over medium-low heat until melted and smooth. Add espresso powder and vanilla; stir to blend. Cool 15 minutes.
   
   
2. Whisk flour, baking powder and salt in small bowl. Add walnuts; toss to coat. Whisk eggs and sugar in large bowl just to blend. Add chocolate mixture; stir just until blended. Add flour mixture; stir just to blend. Pour into prepared pan.
   
   
3. Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 35 minutes. Cool brownies completely in pan. Cover and chill 6 hours. (Can be made 2 days ahead. Keep chilled.)
   
   Invert brownies onto work surface. Peel off foil. Trim crisp edges, if desired. Cut brownies into 16 pieces.
   
   Makes 16 brownies.