I’m a girl that needs chocolate. And sometimes nothing will do but a chocolate cake. But this brownie is the perfect middle ground. It’s a cakey light full of rich deep chocolate flavor lightened with just enough frappe vanilla essence.
The core of the recipe is from Ina Garten’s “Outrageous Brownie” Recipe and the rest I improvised with what I had and what I wanted.
What I didn’t have: Instant coffee grounds, but what I had have was a single serving of Via Vanilla Latte from Starbucks (yuck, which I did not like as a coffee drink, but it worked really well to get rid of it here- hey, waste not).
What I wanted: I put some chocolate covered espresso beans in with the walnuts as I chopped them. I also used raw cocoa nibs (I love) to sprinkle on top. I like to add the sea salt at the end of the baking. I love the salt crunch on the top with a sprinkle of vanilla (take a vanilla bean and grind it with) powdered sugar.
I substitute raw sugar and honey for the sugar, and I use dark chocolate instead of semisweet (and add the honey with the melted chocolate).
- 1 pound unsalted butter (try to get grassfed of course)
- 1 pound plus 12 ounces semisweet chocolate chips (I used a pound of Dark Chocolate from Trader Joes)
- 6 ounces unsweetened chocolate (dark chocolate bar)
- 6 extra-large eggs
- 3 tablespoons instant coffee granules (I used Starbucks Vanilla Latte)
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar (I used a combination of Raw Sugar and Honey)
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts (I added in chocolate covered espresso beans)
Directions (This is from Ina, I take no credit)
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
(After taking out I sprinkle course sea salt on top and when cooled I sprinkle vanilla powdered sugar) ENJOY!