ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Crack Brownies

Updated on July 7, 2012

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

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Butter and flour a 12 x 18 x 1 inch jellyroll pan (baking sheet with sides).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.
  9. 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?)
Cast your vote for Ingredient List and Procedure for Crack Brownies

This is the Source! - Her Outrageous Brownies are the basis for my Crack Brownies

Take Inventory - Make sure you have all the pertinent ingredients . . .

Ingredients
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
Butter the pan with a lavish hand, then add flour until it's coated on the bottom and up the sides.  Shake well when it's covered, and discard excess flour.  You'll be glad you took the time when the brownies slide out easily.This is not the same pan, but I wanted you to see just how thick the butter and flour need to be on the pan.
Butter the pan with a lavish hand, then add flour until it's coated on the bottom and up the sides.  Shake well when it's covered, and discard excess flour.  You'll be glad you took the time when the brownies slide out easily.
Butter the pan with a lavish hand, then add flour until it's coated on the bottom and up the sides. Shake well when it's covered, and discard excess flour. You'll be glad you took the time when the brownies slide out easily.
This is not the same pan, but I wanted you to see just how thick the butter and flour need to be on the pan.
This is not the same pan, but I wanted you to see just how thick the butter and flour need to be on the pan.

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
Measuring the nuts, chocolate chips, and flour into a bag helps to blend it better and keep the flour dust down.Blending the nuts and chocolate chips with flour will keep them from sinking down to the bottom of the pan when baking.
Measuring the nuts, chocolate chips, and flour into a bag helps to blend it better and keep the flour dust down.
Measuring the nuts, chocolate chips, and flour into a bag helps to blend it better and keep the flour dust down.
Blending the nuts and chocolate chips with flour will keep them from sinking down to the bottom of the pan when baking.
Blending the nuts and chocolate chips with flour will keep them from sinking down to the bottom of the pan when baking.

Melt and Blend the Chocolate and Butter

Click thumbnail to view full-size
1 pound of chocolate chips is 2 1/4 cups - good to know!When melting in the microwave, put the butter on top because it melts faster than the chocolate; take it out at 2 minutes and mix.  When melting on the stovetop, put the butter in first for the same reason.Blend slowly to avoid getting splattered.Make sure there are no lumps left and all the chocolate is melted.
1 pound of chocolate chips is 2 1/4 cups - good to know!
1 pound of chocolate chips is 2 1/4 cups - good to know!
When melting in the microwave, put the butter on top because it melts faster than the chocolate; take it out at 2 minutes and mix.  When melting on the stovetop, put the butter in first for the same reason.
When melting in the microwave, put the butter on top because it melts faster than the chocolate; take it out at 2 minutes and mix. When melting on the stovetop, put the butter in first for the same reason.
Blend slowly to avoid getting splattered.
Blend slowly to avoid getting splattered.
Make sure there are no lumps left and all the chocolate is melted.
Make sure there are no lumps left and all the chocolate is melted.

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
To the eggs, add sugar, freeze-dried coffee, and vanilla.  Real vanilla is the way to go!Now add the melted chocolate and butter to the egg mixture.Combine flour, salt, and baking powder.  (If you look closely, you can tell I'm using whole wheat flour and sea salt - alternative substitutions are always an option!)Add the combined flour mixture to the chocolate batter.There really isn't a lot of flour, compared to all the chocolate!Blend slowly - the bowl will be full.Add in the floured nuts and chocolate chips.Blend well.
To the eggs, add sugar, freeze-dried coffee, and vanilla.  Real vanilla is the way to go!
To the eggs, add sugar, freeze-dried coffee, and vanilla. Real vanilla is the way to go!
Now add the melted chocolate and butter to the egg mixture.
Now add the melted chocolate and butter to the egg mixture.
Combine flour, salt, and baking powder.  (If you look closely, you can tell I'm using whole wheat flour and sea salt - alternative substitutions are always an option!)
Combine flour, salt, and baking powder. (If you look closely, you can tell I'm using whole wheat flour and sea salt - alternative substitutions are always an option!)
Add the combined flour mixture to the chocolate batter.
Add the combined flour mixture to the chocolate batter.
There really isn't a lot of flour, compared to all the chocolate!
There really isn't a lot of flour, compared to all the chocolate!
Blend slowly - the bowl will be full.
Blend slowly - the bowl will be full.
Add in the floured nuts and chocolate chips.
Add in the floured nuts and chocolate chips.
Blend well.
Blend well.

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 Bake

Click thumbnail to view full-size
Pour carefully, it's heavy!Spread the batter to the edges of the pan.Level out the top of the batter.
Pour carefully, it's heavy!
Pour carefully, it's heavy!
Spread the batter to the edges of the pan.
Spread the batter to the edges of the pan.
Level out the top of the batter.
Level out the top of the batter.

In a Preheated 350-Degree Oven - Place the brownies on the top rack

Click thumbnail to view full-size
After baking 20 minutes, be sure to rap the pan lightly to let escape any trapped air.  Return to oven for another 15 minutes.Check for doneness in the center; do not overbake!
After baking 20 minutes, be sure to rap the pan lightly to let escape any trapped air.  Return to oven for another 15 minutes.
After baking 20 minutes, be sure to rap the pan lightly to let escape any trapped air. Return to oven for another 15 minutes.
Check for doneness in the center; do not overbake!
Check for doneness in the center; do not overbake!

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
First cut in around the edges to loosen the brownies.I like to cut mine small because they are so rich.Here your buttering/flouring efforts pay off - the slices just slip out of the pan.Use a nice plate for a party!  You can put a paper doily underneath if you have one.
First cut in around the edges to loosen the brownies.
First cut in around the edges to loosen the brownies.
I like to cut mine small because they are so rich.
I like to cut mine small because they are so rich.
Here your buttering/flouring efforts pay off - the slices just slip out of the pan.
Here your buttering/flouring efforts pay off - the slices just slip out of the pan.
Use a nice plate for a party!  You can put a paper doily underneath if you have one.
Use a nice plate for a party! You can put a paper doily underneath if you have one.

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!

Many Thanks to the Photographer, Bob - He made this lens possible

New Guestbook Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      BlondeBomber 5 years ago

      First of all, I must say that it is phenomenal that you referred to these as "crack brownies." To me, dessert of any kind is like crack. I am happy to stumble upon this and will definitely try to bake these in the near future.

    • Rhidawn profile image

      Rhidawn 5 years ago

      awesome lens. as a chocoholic i deff. need to try these!

    • VarietyWriter2 profile image

      VarietyWriter2 5 years ago

      Nicely done. Blessed by a Squid Angel :)

    • Stazjia profile image

      Carol Fisher 5 years ago from Warminster, Wiltshire, UK

      Brilliantly illustrated instructions for delicious looking brownies - blessed.

    • profile image

      anilsaini 5 years ago

      nice lens

    • Haveagood1 profile image
      Author

      Haveagood1 5 years ago

      @TravelingRae: Thanks so much - let me know how it comes out without the nuts!

    • Haveagood1 profile image
      Author

      Haveagood1 5 years ago

      @anonymous: Thanks! It was fun to make it.

    • Haveagood1 profile image
      Author

      Haveagood1 5 years ago

      @KellydeBorda: Thank you!

    • profile image

      TravelingRae 5 years ago

      Love your lens and will definitely try your recipe, but without the walnuts. :::blessed:::

    • profile image

      anonymous 5 years ago

      great lens! props to those that helped you take the photos! you earned a 'thumbs up' from me.

    • KellydeBorda profile image

      KellydeBorda 5 years ago

      These sound absolutely delicious! I'm definitely going to have to give them a try. Blessed by an angel!