You don’t need a cake to celebrate a birthday. The most important thing is to do it with the birthday person’s favorite dessert. For this special occasion, it was brownies. My stepson turns 17 on Wednesday so we started the celebration early by making him these delicious brownies.
I can’t believe I’ve known this boy since he was 8 years old! I feel so lucky being part of his life during this time and to see him grow into the fine young man he’s becoming. I have no doubt that his future is bright and shinnyHappy Birthday N!
These brownies are not healthy by all means so I won’t even attempt to list the calories. It’s one of those desserts that you eat once in a while to satisfy your sweet tooth’s needs. I don’t subscribe to the “eating 100% healthy foods only” lifestyle since life is more satisfying when you include an indulgent dessert/meal here and there. As I said many times before, balance is the key my friends to staying healthy.
This recipe has been adapted from Ina Garten’s Barefoot Contessa book. The original recipe calls for 4 oz more butter but after reading the reviews from some people saying it was too greasy, I decided to add less of it. I’m so glad I did! It is perfect as is. The original version also calls for adding walnuts but I decided to leave them out but it’s up to you if you want to include them.
I love how this recipe doesn’t use the electric mixer and everything is made by plain ol’ hand. Even though it’s a little more time consuming than making brownies out of a box, they are worth it! There is nothing more satisfying that making quality desserts from scratch. Enjoy!
- 12 oz unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts, optional
- Powdered sugar for dusting, optional
- Preheat the oven to 350 degrees.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Place a large glass bowl over simmer water in a large sauce pan. Melt the butter, 16 oz of chocolate chips, and the unsweetened chocolate.
- Remove from heat and let it cool slightly.
- In a large bowl, add the the eggs, coffee granules, vanilla, and sugar. Stir with a fork but make sure not to over beat.
- Add the warm chocolate mixture into the egg mixture and mix well using a spatula.
- While this is cooling off, sift together sift together 1 cup of flour, the baking powder, and salt in a medium bowl.
- Add to the cooled chocolate mixture.
- In a medium bowl, add 1/4 cup of flour, the walnuts (if using any) and 12 ounces of chocolate chips and toss to combine. Add this mix to the chocolate batter and mix well using the spatula.
- Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes, until a toothpick comes out clean. Do not over-bake! (start checking 5 minutes before the desired time)
- Allow to cool thoroughly, refrigerate, and cut into squares.