Direct from the Barefoot Contessa herself – greatest…brownies…ever. Enjoy!
1 lb. (454 g) unsalted butter
1 lb. chocolate chips (use a kitchen scale!)
6 oz. unsweetened baking chocolate
Preheat the oven to 350 and heavily butter a 12 x 18 x 1 inch baking sheet – your baking sheet must have at least a 1-inch edge. In a large microwave-safe bowl, add all 3 ingredients and microwave on low in 2 minute increments, checking and stirring the mixture in between, until all is melted. Once everything is liquified, give it a good stir – this may take a couple of minutes, until it all comes together. You should end up with a barely warm bowl of smooth chocolate. Set it aside.
7 eggs (or 6 extra-large eggs)
3 T. instant espresso (or coffee)
2 T. vanilla
2 1/4 c. sugar
1 c. flour
1 T. baking powder
1 t. salt
In a large bowl, stir together (do not beat) the eggs, espresso, vanilla and sugar and once it’s well combined, stir in the whole bowl of blended chocolate and butter. Add in the flour, baking powder and salt and stir until there is no visible trace of flour.
In a separate bowl, combine the following;
400 g chopped pecans (about 3 cups)
12 oz. chocolate chips AND 1/4 c. flour
Add all of this into your batter. Again, stir until there is no trace of flour and then scrape the batter into your prepared pan. Bake for 20 minutes, then give the pan a tap against the oven shelf to remove any trapped air – the batter will move, but it’ll be fine if you’re careful – then bake it for another 15 minutes. Do NOT over bake. I’ve made a couple of pans now and this timing has been perfect. Allow the brownies to cool completely in the pan before cutting them into squares…they are also lovely refrigerated and they freeze beautifully which is great, because this is a LARGE recipe – perfect for a crowd!