Farm Stand Brownies

Farm Stand Brownies - as seen in Bon Apetit, June 2007

Makes 16

3 1/2 cups semisweet chocolate chips (about 20 ounces)
1 cup (2 sticks) unsalted butter
1 1/2 tablespoons instant espresso powder
1 tablespoon vanilla extract

1/2 cup plus 1 tablespoon unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
3 large eggs
1 cup plus 2 tablespoons sugar


Preheat oven to 350 F. Line 13 x 9 x 2 -inch metal baking pan with foil. Generously butter foil. Place chocolate and butter in medium saucepan. Stir constantly over medium-low heat, until melted and smooth. Add espresso powder and vanilla; stir to blend. Cool 15 minutes.

Whisk flour, baking powder, and salt in small bowl. Add walnuts; toss to coat. Whisk eggs and sugar in large bowl just to blend. Add chocolate mixture; stir until just blended. Add flour mixture; stir just to blend. Pour into prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 35 minutes. Cool brownies completely in pan. Cover and chill 6 hours.

Do ahead: Can be made 2 days ahead. Keep chilled.

Invert brownies onto work surface. Peel off foil. Trim crisp edges, if desired. Cut brownies into 16 pieces.