While I’ve never met a chocolate that did not immediately become a favorite, I must admit that I’m rather partial to quality dark chocolate.  Did you catch that “quality” part?  I’ve had some really bitter dark chocolate, and I suppose that’s probably what turns many people off of milk chocolate’s darker cousin.  These dark chocolate walnut brownies made with quality Ghirardelli bittersweet chocolate are so good they will convert anybody over to the dark side.

Me?  I want my brownies warm from the oven and a little on the fudgy rather than the cake texture side.  And with nuts.  We call these “little boy brownies” but if you prefer “little girl brownies,” then leave out the nuts.  Try them  them both with and without the ground espresso.  I really like the little hint of coffee, but they are equally as good without it.

We’ve been in a “deep freeze” here for the past few days — or at least as close as we usually get here in this part of the south.  That’s enough winter for me.  I’ve probably made it pretty clear before that this is not my favorite season.  Not even close. 

I hope you are safe and warm and that those you love and care about are as well.  Get prepared for tons of hugs and kisses when you make them a pan of these brownies.

Dark Chocolate Walnut Brownies

2013-12-06 19:27:21

Yields 24

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Ingredients

1. 3 large eggs
2. 3 1/4 cups granulated sugar
3. 2 teaspoons vanilla extract
4. 1 teaspoon ground espresso, optional
5. 1/8 teaspoon salt
6. 1 cup unsalted butter, melted and cooled
7. 8 ounces 70 or 100%% cacao unsweetened chocolate, melted and cooled
8. 1 2/3 cups all-purpose flour
9. 1 cup semi-sweet chocolate chips
10. 2 cups chopped walnuts, toasted

Instructions

1. Preheat the oven to 375 degrees. Line a 11 x 13 - inch baking pan with aluminum foil leaving handles overlapping the edges to be used to remove the brownies from the pan after baking. Spray with nonstick spray or generously butter the foil. Parchment paper can be used in place of the aluminum foil.
2. Beat the eggs, sugar, vanilla, ground espresso and salt with an electric mixer until thick and creamy.
3. Add in the butter and chocolate, combining well. Slowly stir in the flour until incorporated.
4. Lightly fold in the chocolate chips and walnuts.
5. Spread the batter in the pan and bake until the brownies are set, about 20 - 25 minutes, and a toothpick inserted in the center comes out with a few crumbs. Brownies will still be soft to the touch. Do not overbake.
6. Cool in the pan for 15 minutes before removing and cutting into 24 large brownies.

Adapted from The New York Times

Adapted from The New York Times

Dining With Debbie https://diningwithdebbie.net/