- Food and Cooking
Addictive, intense coffee brownies
My daughter Laura (here on the left) took one of these brownies to her coffee- and chocolate-loving friend and told her, "These brownies are like crack!" People have been known to fight over the last few bits in the pan. These brownies are extremely rich and intense, and people tell me they're better than similar ones they sell at those well-known coffee places. This is a great thing to bring to parties - they are not cheap to bake, but you can cut them very small because they're so rich, and since they serve a lot of people, the cost is fair in the long run. Plus, you get to have the MOST popular item at the party! So here you have a recipe of your own, complete with pictures, of how to make your own Crack Brownies!
Coffee-laced intense chocolate brownies with walnuts
- Butter and flour for preparing pan
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips (divided use)
- 6 ounces bitter chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour (divided use)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
- Preheat oven to 350 degrees. Butter and flour a 12 x 18 x 1 inch jellyroll pan (baking sheet with sides).
- Melt butter, 1 pound of the chocolate chips and all the bitter chocolate in large glass bowl in microwave for 2 to 4 minutes, stirring after 2 minutes. Make sure it melts completely. (If you're not into microwave ovens, then melt it very slowly in a pan on the stovetop, stirring often.) Allow to cool slightly.
- In a large bowl, stir (do not beat) together eggs, coffee granules, vanilla, and sugar. Stir warm chocolate mixture into egg mixture and cool to room temperature.
- In medium bowl, sift together 1 cup flour, baking powder, and salt. Add to cooled chocolate mixture. Toss walnuts and 12 ounces of chocolate chips with 1/4 cup flour; add to chocolate batter. Pour into prepared jellyroll pan.
- Bake in preheated oven 20 minutes, then rap pan against oven shelf to force air to escape from between pan and brownie dough. Bake about 15 minutes, or until a toothpick comes out clean. Do not overbake.
- Let cool thoroughly. Refrigerate and cut into 40 slender slices. (Trust me, it's kinder this way - the calorie count is otherwise measured in British Thermal Units.)
- Notes: Flouring chips and walnuts keeps them from sinking to the bottom of the baking pan. It is very important to allow batter to cool well before adding the chocolate chips or the chips will melt and ruin the brownies. I like to use a Ziploc bag to keep the flour dust down.
- Make the brownies up to one week in advance and store in the refrigerator, well sealed. You may like to use waxed paper between layers of brownies.
- FYI - If you have a smaller oven like I do, then just find the largest pan your oven will accept and use it. They still come out well and they will be devoured anyway! Also, if you don't happen to have unsalted butter on hand, just use the salted. You can even cut the salt back by a half teaspoon if you like, but make sure to taste the batter before baking so you're not disappointed. (Can you tell I like salt?)
This is the Source! - Her Outrageous Brownies are the basis for my Crack Brownies
Take Inventory - Make sure you have all the pertinent ingredients . . .
This is a reminder to me, too - I had to go out and get more walnuts before I could start!
(Not pictured: Flour, sugar, salt . . . I figure that's a given.)
First the Pan!Click thumbnail to view full-size
Need a jellyroll pan? - Large pan, 12 x 18 x 1 inch
Flour the Chips and Nuts - (I like to do this ahead of time)Click thumbnail to view full-size
Melt and Blend the Chocolate and ButterClick thumbnail to view full-size
Get a REALLY Big Bowl! - Here is Sarah cracking the eggs
Good Rubber Spatulas Make the Job Easier
Start your Blending! - Now that the chocolate mixture has cooled . . .Click thumbnail to view full-size
You can substitute gluten-free flour for the wheat; add 1/4 to 3/8 teaspoon of xanthan gum.
For Those Going Gluten-Free - Here is a good brand
If you're going gluten-free, make sure to get some xanthan gum - you'll need it to bind the batter.
Almost Ready to BakeClick thumbnail to view full-size
In a Preheated 350-Degree Oven - Place the brownies on the top rackClick thumbnail to view full-size
Brownies Cooling - A bit like molten lava, huh?
Let Your Brownies Cool Completely - Before cutting - or it's a bit gooey!Click thumbnail to view full-size
Ready to Serve - (And this is only half the batch)
Refrigerate any leftovers; use some waxed paper between layers of brownies to keep them from sticking, especially if they're still gooey, you'll be glad you did!
Hannah Loves Her Some Crack Brownie!
Always happy to help sample Crack Brownies!