Always remember: The better the chocolate, the better the brownie.
Martha Stewart Living, May 1998
- 1 cup coarsely chopped walnuts (optional)
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 8 ounces best-quality unsweetened chocolate, such as Callebaut or Valrhona
- 5 large eggs
- 3 1/2 cups sugar
- 2 teaspoons instant espresso
- 1 tablespoon pure vanilla extract
- 1 2/3 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- Heat oven to 350 degrees. Spread chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer nuts to a bowl to cool.
- Raise oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan; set aside.
- Combine chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat eggs, sugar, and espresso at high speed, 10 minutes. Reduce speed to low, and add melted-chocolate mixture and the vanilla; beat until combined. Slowly add flour and salt; beat just until incorporated. Fold in chocolate chips and toasted walnuts. Pour the batter into the prepared pan.
- Bake until edges are dry but center is still soft, about 35 minutes. Remove pan from oven, and transfer to a wire rack to cool. Cut into 3-inch squares.
Store in an airtight container up to 2 days.
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