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"BETTER THAN BAKERY" BROWNIES



Courtesy of DR. CAL-My Other Best Friend  

1 lb. Unsalted butter

1 lb. plus 12 oz. GUITTARD Semisweet chocolate chips

6 oz. VALHRONA Unsweetened 100% cocoa powder

6 extra large eggs

3 T instant coffee powder

2 T NIELSEN-MASSEY Madagascar Bourbon Vanilla extract

2 1/4 cups sugar

1 1/4 cups KING ARTHUR flour, divided (1 C for

batter, 1/4 cup for chips and nuts)

1 T baking powder

1 tsp SEL GRIS, gray sea salt

3 C chopped walnuts  



Preheat oven to 350 degrees. Grease and flour 13” x 18” x 1 1/2” sheet pan.  

Melt together butter, 1 lb chocolate chips, and the unsweetened cocoa powder in double boiler. Cool slightly. Stir together eggs, instant coffee, vanilla, and sugar. Stir this into warm chocolate mixture and allow to cool to room temperature.  

Stir together 1 cup of the flour, baking powder, and salt. Add to cooled chocolate mixture. Toss walnuts and 12 oz of chocolate chips with 1/4 cup of flour to coat. Then add to the chocolate batter. Pour into prepared sheet pan.  

Bake for 30 minutes, or until tester comes out clean. Do not overbake. Hint: to allow air to escape from between batter and pan, rap pan against oven shelf halfway through baking.  

Cool thoroughly, cut into squares, then freeze for best "gnoshing".