I think every household has their own traditional brownie recipes. Ours came from Hershey’s which was printed on the back of the label of their cocoa powder container years ago. It was more cake-y and bit dry, but that was the brownies we only knew before. Instead of walnuts, we used peanuts as that was cheaper and more accessible to us. Times changed and now, brownies get their own upgrade. These days, a brownie is no longer a brownie if it’s not chewy and fudgy. It’s now more decadent, chocolate-y and luscious. Hence, I would like to share with you my take on this chewy and fudgy brownies.
This is a huge batch of brownies. You will need a huge mixing bowl for this. Growing up in a huge family, we’re used to make everything in huge batches. You can certainly halve this recipe (although you might need more brownie slices than you might think…just saying!). This is so rich, buttery, and oh-so chocolate-y. It has more than a pound of chocolates! And good quality chocolates, too! Believe me, you can definitely tell the difference between using good quality chocolates to not. This recipe is composed of 3 chocolates: bittersweet chocolate, milk chocolate bars with nuts, and cocoa powder. I find the combination of those three to be lethal. You can add in semi-sweet chocolate chips too in the brownie batter if you want! The whole house smelled so good and it was very nice waking up in the morning with that smell.
The coffee in this recipe helps to elevate the chocolate flavor (as we all know), but you can also use espresso powder or instant coffee. You can also use any chocolate bars you desire (it doesn’t have to be milk chocolate). The ones I had when I made this just happened to be milk chocolate with almonds. Or, you can also replace it with semi-sweet chocolate chips, too!
- 2 cups (4 sticks) unsalted butter
- 1 16-oz bittersweet chocolate chips
- 3 3.5 oz (or 100g) milk chocolate bars (with or without nuts is fine), chopped
- 1/2 cup cocoa powder
- 6 large eggs, room temperature
- 1/4 cup warm coffee
- 1 tablespoon vanilla
- 1 1/2 cups granulated sugar
- 1 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup walnuts (optional)
- 8 oz semisweet chocolate chips (optional)
Preheat oven to 350 degrees F.
In a bowl over simmering water, melt butter and all 3 chocolates: bittersweet chocolate chips, milk chocolate bars, and cocoa powder. Stir together until everything is melted. Set aside.
In a huge mixing bowl, whisk eggs, coffee, vanilla and sugar. Slowly, add the melted chocolate and butter into the mixture and make sure everything is well mixed. Add the dry ingredients next. Toss the walnuts and semi-sweet chocolate chips (if using) into the mixture.
Pour the brownie batter into the baking pan and bake for about 35 minutes or until done. Start checking for done-ness after 20 or 25 minutes as every oven differs. You know it’s done when toothpick inserted comes out with a little bit of brownie crumbs, and not a wet brownie batter. You do not want to over-bake this. Otherwise, it’ll come out cake-y and not chewy and fudgy.