Jumbo Brownies

Jumbo Brownies

Stephanie Foley

Provided by: Food&Wine

1 hr 25 mins total 0 mins prep Full Screen

Servings

"Like all great desserts," says Anne Quatrano , "these brownies have only three pertinent flavors: chocolate, butter and walnuts." Quatrano, an F&W Best New Chef 1995, is the chef of a small empire of restaurants in Atlanta.   Baking Tips from F&W Editors

Ingredients

• 1 pound(s) unsalted butter
• 1 1/2 pound(s) semisweet chocolate, chopped
• 1 cup(s) all-purpose flour
• 1 tablespoon(s) baking powder
• 1 teaspoon(s) salt
• 6 large eggs
• 2 1/2 cup(s) sugar
• 2 tablespoon(s) pure vanilla extract
• 2 tablespoon(s) strong-brewed espresso
• 6 ounce(s) semisweet chocolate chips, 1 cup
• 1 cup(s) walnut halves, lightly toasted and coarsely chopped optional

Directions

• 1. Preheat the oven to 350°. Spray a 9-by-13-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.
• 2. 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 walnuts.
• 3. 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.

• Filed under:
• Vegetable,
• American,
• Dessert

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