1 pound (4 sticks) unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bittersweet chocolate
8 large eggs
1 tablespoon instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups granulated sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
unsweetened cocoa, to dust pan
Preheat oven to 350°F.
Butter a 12 x 18 x 2-inch baking sheet and dust with cocoa (this keeps the brownies from having a white powdery appearance)
Melt together the butter, 1 pound of chocolate chips, and the bittersweet chocolate in a microwave safe medium bowl. Heat in 30 second increments until melted. Stir between each heating. 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.
Add flour, baking powder and salt to a sieve and sift into chocolate mixture.
Toss the remaining 12 ounces of chocolate chips with ¼ cup of flour. Add them to the chocolate mixture and stir to combine.
Pour batter into prepared baking pan.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Half way in between cooking time; rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Use care not to overbake! Allow brownies to cool thoroughly, cut into 48 brownie squares.
Serve and enjoy!
Recipe adapted from Ina Garten
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