A brownie is not "just" a brownie. Just like a chocolate chip cookie isn't "just" a chocolate chip cookie. There are brownies and chocolate chip cookies, and there "brownies and chocolate chip cookies." They're both a very personal choice when it comes to how one likes them. I happen to like a very fudgy brownie, almost to the point of it looking raw in the middle. If you like a cake-like brownie, this is not for you. As for the title, it says just that...just about. First, I cut Ina's recipe in half...I couldn't subject myself to eating a 12x18 pan of brownies...well, I could, but won't. So, with the recipe cut in half, I use a 9x9 pan. Second, I don't use chocolate chips in the brownies..I think they are decadent enough on their own with the walnuts, and sometimes, I have a problem with mixing 2 or 3 textures of chocolate. I also don't refrigerate them after making them. For me, it's sort of like putting a pie or cake in the refrigerator. And for those of you who worked with me, and knew me well, any anniversary cake of mine, or cake, cookie or brownie I ever brought in was never refrigerated. I just feel like it dries out, or loses it creaminess, or its runniness, if it's a pie. And if you're wondering about eating the raw batter...picture a nice warm brownie batter because as part of this, you pour the melted chocolate/butter in the bowl, ending with the flour. I have been known, after pouring the batter into the pan, and having left some in the bowl for myself, to take a another spatula and swipe it across the batter in the pan before putting in the oven....sad, but true..
2 sticks butter, unsalted 1 1/2 cups chocolate chips (I use Nestle or
4 large eggs or Guittard)
2/3 cup flour 1 1/2 tbsp instant coffee
1/2 tbsp baking powder 1 tbsp vanilla
1/2 tsp salt 1 1/8 cups sugar
1/2 cup chopped walnuts, or go without
Heat oven to 350 and line a 9x9 pan with piece of tin foil, then spray with cooking spray. Melt butter, chocolate chips and salt over low heat, stirring occasionally. Allow to cool for 5-10 minutes. In a large bowl, stir together eggs, coffee granules, vanilla and sugar. I use a large slotted spoon for this. Stir in the warm chocolate mixture. Sift together flour and baking powder. Add to chocolate batter. Bake for about 25 minutes to start. Test with a toothpick after that. You do not want to overbake these brownies. If not done, put back in the oven for 2-3 minutes at a time. You should be putting a toothpick not in the middle of the brownie, but halfway between one corner and the middle, and should get a moist crumb. Be mindful of this, or your brownies will be cakelike. Well, the rest is up to you...bon appetit!