Fudgy Brownies

Yes, I know.  It's super easy to mix up a batch of boxed brownies.  Some brands are even pretty delicious (Ghirardelli Chocolate Supreme comes to mind).  But after tenth grade chemistry when we had to make brownies from scratch (best lab ever), I realized how amazing homemade brownies are.  Try them and you might think twice about your next brownie box purchase.


1 pound unsalted butter + extra for the pan
1.25 cups unbleached all-purpose flour (6.25 ounces) + extra for the pan
6 ounces unsweetened chocolate
1 pound + 12 ounces semisweet chocolate chips
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla extract
2.25 cups sugar (15.75 ounces)
1 tablespoon baking powder
1 teaspoon salt
3 cups walnuts

Lightly butter the bottom and sides of a 12 x 18 x 1-inch baking sheet.  Make sure the depth is at least 1" or the batter will overflow.

Sprinkle with a few tablespoons of flour and tilt and tap the pan until the bottom and sides are evenly coated with a thin layer.  This creates a pretty awesome nonstick surface.  For loaf and cake pans, I like to butter the bottom of the pan, place a piece of parchment paper on the bottom of the pan, then butter and flour the paper before adding the batter.  Your baked goods will never stick.

Okay, I know.  It's a lot of butter.  But you get a whole ton of brownies!  So...it's okay, right?.....Melt butter, unsweetened chocolate, and 1 pound chocolate chips over a double boiler (Simmer 1" of water in a pot and place butter and chocolate in a bowl suspended over the water.  Make sure the bottom of the bowl doesn't touch the water or your chocolate may burn which renders it unusable.).  To speed this process up, place the butter under the chocolate since it'll melt quickly and make the chocolate melt faster too.

When the chocolate is beautifully smooth, remove the bowl from the pot and set aside to cool a bit.

In a really large bowl, lightly stir together the eggs, coffee, vanilla, and sugar.

It should still be a little chunky.

While the molten chocolate is still warm, stir it into the egg mixture and cool to room temperature.

While the egg-chocolate mixture is cooling, whisk together baking powder, salt, and 1 cup flour.

Chop the walnuts roughly or finely, whichever you prefer.

Toss the walnuts with the remaining 12 ounces chocolate chips and 1/4 cup flour.  A flour coating prevents the chocolate and nuts from sinking to the bottom of the batter during baking.  Pretty!

When the chocolate mixture is cool, add the flour mixture and fold gently to combine.

Add the walnut mixture and again fold gently to combine.  Yeah, you need a really large bowl.

Pour the batter into the prepared pan and bake at 350 degrees for 35 minutes until the top is shiny and crackled.

Super soft, chewy, and fudgy!  To cut into squares, use a plastic knife (the brownies will stick less to plastic than to metal).  And please excuse the poor photo quality, due to my desire to smother the warm brownie in ice cream and consume immediately.