Snack: Jumbo Brownies

Recipe by Anne Quatrano Like all great desserts," says Anne Quatrano, "these brownies have only three pertinent flavors: chocolate, butter, and walnuts." Quatrano, a Food & Wine Best New Chef 1995, is the chef of a small empire of restaurants in Atlanta.

Ingredients

1 lb. unsalted butter
1 1/2 lb. semisweet chocolate
1 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
6 large eggs
2 1/2 c. sugar
2 tbsp. pure vanilla extract
2 tbsp. strong-brewed espresso
6 oz. semisweet chocolate chips
1 c. walnut halves

Instructions

Preheat the oven to 350 degrees F. 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.
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.
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.

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