Dangerously Delicious Jumbo BrowniesKelsey Banfield
There are brownies and then there are JUMBO brownies. I first came across this recipe in Food & Wine a while ago and marked the recipe page immediately. I mean, the idea of jumbo brownies was way too good to be ignored. I am already a brownie fanatic and the idea of making them twice as large and thick was just about enough to send me over the edge! I saved the recipe until my friends and I scheduled Mom’s Night Out. I knew my fellow chocolate fans would be the perfect audience for a tray of dangerously rich chocolate dessert. The brownies baked up quickly and easily and it was easily apparent how they got their name. They really are twice as thick and dense are regular brownies! The whole pan was nearly cleaned out by the time I departed. And we really didn’t have a big group, just a few of us and we still managed to polish off nearly the whole tray. I swear, make these for your friends and I can guarantee the same thing will happen for you.
Dangerously Delicious Jumbo Brownies
adapted from Food & Wine
1 pound unsalted butter
1 1/2 pounds semisweet chocolate, roughly chopped
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 large eggs
2 1/2 cups sugar
2 tablespoons pure vanilla extract
2 tablespoons strong-brewed espresso
1 cup semisweet chocolate chips
1 cup walnut halves, lightly toasted and coarsely chopped (optional)
Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a heatproof bowl set over simmering water 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 and serve.