Provided by: Food&Wine
"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
- 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
- 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.