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Ingredients
5 eggs
3 ¼ cups sugar
1 ½ teaspoons vanilla extract
½ teaspoon finely ground espresso coffee beans
⅛ teaspoon salt
½ pound (2 sticks) unsalted butter, melted and cooled
8 ounces unsweetened chocolate, melted and cooled
1 ⅔ cups all-purpose flour
2 cups walnut pieces, toasted
Nutritional analysis per serving
13 grams carbs; 18 milligrams cholesterol; 115 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 10 milligrams sodium; 2 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Line an 11 ½-by-17 ½-inch jelly roll pan with parchment paper, and coat with nonstick cooking spray. In an electric mixer, whip eggs, sugar, vanilla, coffee and salt on high speed until thick, about 5 minutes.
- Step 2
Add butter and chocolate, and mix until combined. Add flour, and mix lightly to incorporate. Add walnuts, and mix lightly until combined.
- Step 3
Scrape batter into pan, and spread evenly with a rubber spatula. Bake until brownies have set and a knife inserted in center comes out clean, about 18 minutes. Do not over-bake. Let cool in pan, then cut into 1-inch cubes.
Private Notes
Comments
These brownies were really good, but I ended up having to bake them for thirty-five minutes and they were still very moist and half-baked.
I found them too sweet for my taste and not enough chocolate. Baking time was way under as they were half baked at 18 minutes.
These brownies were really good, but I ended up having to bake them for thirty-five minutes and they were still very moist and half-baked.