There are brownies and then there are these Jumbo Brownies. I found this recipe in Food & Wine a few weeks ago and knew I was going to make them. The idea of jumbo brownies was way too good to be ignored. They really are twice as thick and dense are regular brownies!
Dangerously Delicious Jumbo Brownies for my brother-in-law Larry.
The only thing I did different..I changed the semisweet chocolate to Bittersweet Chocolate.
1. 1 pound unsalted butter
2. 1 1/2 pounds semisweet chocolate, chopped
3. 1 cup all-purpose flour
4. 1 tablespoon baking powder
5. 1 teaspoon salt
6. 6 large eggs
7. 2 1/2 cups sugar
8. 2 tablespoons pure vanilla extract
9. 2 tablespoons strong-brewed espresso
10. 6 ounces semisweet chocolate chips (1 cup)
11. 1 cup 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.
Make Ahead The brownies can be kept in an airtight container for up to 3 days, or wrapped in foil and frozen for up to 3 months.