At the risk of sounding disingenuous (I’ve waited months to use that word!), on the subject of brownies I probably possess more knowledge than any health conscious person should ever admit. So when I say that these brownies are truly the bomb, I mean it with every chocolate loving fiber in my body! They simply are the best brownies I have ever tasted.
And yes, they are an Ina Garten recipe and you could have (or maybe already have) found them for yourself in Ina’s cookbook or on the internet. But this recipe completely flew under my brownie radar until our friend Tina brought them to a party last 4th of July at the Camano home of our dear friends Ken and Christine. Mr. C had arrived late after playing a gig, and the first thing he was handed when he walked in the door, besides a drink, was one of Tina’s brownies. I’m telling you, within two minutes he was one happy fellow; a drink in one hand and a big old brownie in the other. (Life just doesn’t get much better folks!)
So if you too have more knowledge than you care to admit on the subject of brownies, but had yet to discover Ina’s amazing brownie recipe, give it a try. After all, you can never acquire too much knowledge on a subject, or consume too many foods that cause your body to release endorphins. According to Dr. Ruth Westheimer, “chocolate stimulates the release of endorphins, natural hormones produced by the brain that generates feelings of pleasure and promotes a sense of well being. Chocolate may also make a person feel better by directly interacting with the brain. One of the ingredients in chocolate is tryptophan, an essential amino acid needed by the brain to produce serotonin. Serotonin is a mood-modulating neurotransmitter, the brain’s “happy chemical”. High levels of serotonin can give rise to feelings of happiness”. (I know I always feel happy when I eat chocolate.) And when chocolate is in the form of a moist, fudgy, and nutty morsel like one of these brownies, well there just isn’t anything finer.
Thank you again Ina for this (and many other) absolutely wonderful recipes.
- 1 lb. unsalted butter
- 1 lb. plus 12-oz. semisweet chocolate chips, divided
- 6-oz. unsweetened chocolate
- 6 extra-large eggs, room temperature
- 5 tsp. espresso powder* (I use Medaglia D’oro)
- 2 T. pure vanilla extract
- 2 ¼ c. sugar
- 1 ¼ c. all-purpose flour, divided
- 1 T. baking powder
- 1 tsp. salt
- 3 c. chopped walnuts or pecans
*Ina uses 3 tablespoons of coffee crystals
Melt the butter, 1 pound of the chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water or over very low heat on the top of your stove. Allow to cool to just warm to the touch. (And yes, sometimes you just have to play with your food when you cook!)
In a large bowl, whisk the eggs, espresso powder, vanilla, and sugar together. Don’t over-mix. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, whisk together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and the remaining 12 ounces of chocolate chips in a medium bowl with the remaining ¼ cup flour. Stir into the chocolate batter. Pour the batter into a lightly buttered and floured 12 x 18 x 1-inch baking sheet or two 9 x 13-inch baking dishes.
If your baking sheet or pans are metal bake the brownies in a pre-heated 350 degree oven for 20 minutes; then rap the baking sheet(s) against the oven shelf or on a bread board on your counter to force the air to escape from between the pan and the brownie dough. Bake for an additional 10-15 minutes or until a toothpick comes out clean. Do not over-bake! Allow to cool thoroughly, refrigerate, and cut into desired size squares.
If your pans are glass bake the brownies in a pre-heated 325 degree oven for 20 minutes; then rap the pans gently against the oven shelf or on a bread board on your counter to force the air to escape from between the pan and the brownie dough. Bake for an additional 10-15 minutes or until a toothpick comes out clean. Do not over-bake! Allow to cool thoroughly, refrigerate, and cut into desired size squares.
Note: This recipe can be halved very easily.