- Cooking Time:
- Servings: 16 huge or 24 large
- Preparation Time:
- 8 ounces (8 squares) unsweetened chocolate
- 8 ounces (2 sticks) sweet butter
- 5 eggs (graded large or extra-large)
- 1 T vanilla extract
- 1 t almond extract
- 1/4 t salt
- 2 1/2 T dry instant espresso or other powdered (not granular) instant coffee
- 3 3/4 c granulated sugar
- 1 2/3 c sifted all purpose flour
- 8 ounces (2 generous cups) walnut halves or large pieces
- Adjust rack one-third up from the bottom of the oven and preheat oven to 425 degrees.
- Line a 9x13x2 pan with aluminum foil (note, I used a non-stick pan and skipped this step)
- Butter the foil (or pan) with soft or melted butter. The easiest way is to place a piece of butter in the pan, place the pan in the oven while it is warming, and when the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil. Set the prepared pan aside.
- Place the chocolate and butter in a large double boiler over hot water on moderate heat, or in a 4-6 cup heavy saucepan over very low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix. Remove from heat and set aside.
- In the large bowl of an electric mixer, beat the eggs with the vanilla, almond extract, salt, dry instant coffee, and sugar on high speed for 10 minutes.
- On low speed add the chocolate mixture and beat only until mixed.
- Then add the flour and again beat only until mixed.
- Remove from the mixer and stir in the nuts.
- Turn into the prepared pan and smooth the top.
- Bake for 35 minutes, reversing the pan front to back as necessary during baking to ensure even baking.
- Cover loosely with foil for about the last half of the baking time to prevent over-browning.
- At the end of 35 minutes the cake will have a thick, crisp crust on the top, but if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it any more.
- Remove the cake from the oven and let stand at room temperature until cool. Then cover with a rack or cookie sheet and invert. Remove the pan and foil lining. Cover with a cookie sheet and invert again, leaving cake right side up.
- The cake will be 1 1/4 inches thick. Cut into 24 large brownies or 32 large ones. (It is best to bake these the day before, they cannot be cut when they are too fresh).
- Refrigerate and serve cold.
NotesThis recipe comes from Maida Heatter's Book of Great Chocolate Desserts. The cookbook originally belonged to my grandmother, and came to me when she passed away.
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