Our brownies are fudgy, moist and rich. Spiked with espresso powder and toasted walnuts, these are an adult version of the childhood favorite.
Makes 15 squares.
- 6 ounces semisweet chocolate, chopped
- 3 ounces bittersweet chocolate, chopped
- 1 cup plus 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 cups walnuts, toasted and coarsely chopped
- Preheat the oven to 325 degrees F. Line a 13 by 9 inch baking pan with foil, lightly butter the foil.
- In a large heatproof bowl, combine the chocolates, sugar and butter. Set the bowl over a saucepan filled with 1 inch of simmering water. Heat, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and set aside.
- In another large heatproof bowl, whisk together the eggs, espresso powder, and vanilla. Set over the simmering water and stir until the eggs are just warmed and the espresso powder is dissolved. Remove the bowl from the heat.
- In a small bowl, stir together the flour and salt. Whisk the egg mixture into the chocolate mixture; stir the flour mixture, then the walnuts.
- Pour the batter into the prepared pan, spreading evenly. Bake on the center oven rack for 20 to 25 minutes, or until a wooden skewer inserted into the center of the brownies comes out a little wet (this ensures the brownies will be moist and chewy). Cool the brownies in the pan completely. Cut into squares.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.