American Baking
Ina's Outrageous Brownies with Walnuts and Extra Chocolate
Dense, fudgy brownies get extra depth from coffee, walnuts, and plenty of chopped chocolate folded through the batter.
Gluten-FreeDairy-FreeHigh CarbMake AheadBaking ProjectDessertComfort Food
At a Glance
- Time
- 1 hr 30 mins
- Serves
- Makes 20 brownies
- Cost
- Medium
- Cuisine
- American Baking
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Melt the butter with 8 ounces of the semisweet chocolate and the unsweetened chocolate until smooth, then let it cool slightly. Whisk the eggs, instant coffee, vanilla, and sugar together in a large bowl.
- Reserve a spoonful of the flour, then stir the warm chocolate mixture into the egg mixture. Fold in the remaining flour and kosher salt just until no dry streaks remain. Toss the walnuts and remaining semisweet chocolate with the reserved flour and fold them into the batter.
- Spread the batter into a parchment-lined 9-by-13-inch pan and bake at 350 degrees F until the center is just set and a tester comes out with moist crumbs, about 30 to 35 minutes.
- Cool the brownies completely before slicing so the chocolate and butter have time to set into a fudgy texture.
- The finished brownies should be dense, glossy, and fudgy through the center.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: A 1:1 gluten-free flour blend works well here — the high fat and chocolate ratio means structure depends more on the eggs than the flour. Skip the walnuts if needed. For dairy-free, use vegan butter and dairy-free chocolate chips.