yield 24 to 36 brownies
This is what I call a base brownie recipe. It’s a perfect recipe if you are planning to do an ice cream sundae. These are good brownies by themselves but need to stay moist. I wrap each brownie individually immediately after they cool. Please don’t forget to always buy the best chocolate you can find, you will not regret it.
- 5 ounces unsweetened chocolate
- 5 1/3 ounces unsalted butter
- 1 tablespoon powdered instant coffee (not granulated)
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sifted unbleached all-purpose flour
- 10 ounces chopped walnuts
- Preheat oven to 450°F.
- Adjust rack 1/3 up from the bottom of the oven.
- Butter a 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
- Line the bottom and sides with wax or parchment paper. Spray top of paper with a baking spray (flour & butter combined).
- Place chocolate and butter in the top of a double boiler over hot water on moderate heat, stirring occasionally.
- Add powdered instant coffee (I usually use chocolate flavored) and stir until dissolved.
- Remove the top of the double boiler and set aside to cool slightly.
- In an electric mixer add salt to eggs and beat until slightly fluffy.
- Gradually add the sugar and beat at medium speed for 15 minutes.
- Stir in vanilla and almond extract in the chocolate mixture.
- On lowest speed add the chocolate to the eggs, scraping the bowl with a rubber spatula and beating only till combined. Add the flour and nuts fold till combined.
- Turn into prepared pan spreading mixture evenly.
- Place in oven and immediately reduce oven temperature to 400°F.
- Bake 21 – 22 minutes or until toothpick comes out just barely clean. Do not over bake. These should be very moist.
- Remove from oven immediately and place on large cookie sheet and invert.
- Remove the pan and waxed paper. Cover with large cookie sheet and invert again.
- Cool completely. Cut and wrap.
Recommended Complementary Adornments:
- Vanilla Bean Ice Cream
- Chocolate Fudge Sauce
- Chocolate Syrup
- Caramel Sauce
- Maple Whipped Cream