pat's Recipe

Jumbo Brownies (f&w)

Category: Brownies

1 pound unsalted butter
1 1/2 pounds semisweet chocolate, chopped
1 cup all-purpose flour
1 Tbsp aking powder
1 tsp salt
6 large eggs
2 1/2 cups sugar
2 Tbsp pure vanilla extract
2 Tbsp strong-brewed espresso
6 ounces semisweet chocolate chips (1 cup)
1 cup walnut halves, lightly toasted and
coarsely chopped (optional)

Preheat the oven to 50. Spray a 9x13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and the walnuts.
Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.

Can be kept in an airtight container for 3 days or wrapped in foil and frozen for up to 3 months.

makes 12 jumbo brownies