These brownies have been cyclist tested and approved at the highest (and lowest) levels. Be advised, if you make this recipe you will never want anyone else’s brownies again!! (and people will BEG you to make them from now on). Also be advised that if the Food Network puts you to sleep, the following will as well!
1 lb unsalted butter
1 lb quality bittersweet chocolate, chopped (I use Ghirardelli)
6 oz. Scharffenberger unsweetened chocolate, chopped
1 3/4 cups unbleached all purpose flour
1 tea. sea salt
1 tabl. baking powder
1 tea. cinnamon
6 large eggs (at room temp.)
3 tabls. instant espresso powder
2 tabls. pure vanilla extract
2 1/2 cups super fine granulated sugar
2 cups quality bittersweet chocolate chips (I use Ghriardelli)
1 1/2 cups toasted pecans, chopped
Preheat oven to 350 F. Completely line a 9”x13”x2” pan with heavy duty aluminium foil and spray the foil lightly with cooking spray.
In a double boiler melt the first three ingredients (the butter, unsweetened chocolate, and 1 pound of bittersweet chocolate). Set aside to cool slightly.
Sift together the next four ingredients (the flour, baking powder, cinnamon, and salt) and set aside.
Combine the chocolate chips with the chopped toasted pecans and coat with 2 tbs. of flour.
In a large bowl beat together the eggs, sugar, espresso powder, and vanilla until well incorporated. Be sure do this last as the sugar will “burn” the eggs.
Pour a small amount of the cooled melted chocolate mixture into the egg mixture to temper. Once incorporated pour the remainder of the melted chocolate in and mix well. Let this mixture cool to room temperature (about 20 minutes should do)
After cooling fold in the dry ingredients mixing just until blended. Fold in the chocolate chips and nuts, mixing just until incorporated.
Pour into the prepared pan, spreading evenly (don’t forget the corners). Place onto the middle rack of your preheated oven and bake 35-40 min. Halfway through the baking process take the pan out of the oven and bang on the counter to prevent souffle-ing. Start testing after 35 minutes with a wooden toothpick and if some crumbs are clinging remove immediately. DO NOT OVERBAKE!!
Cool on counter in pan. When completely cooled keep brownies in the pan and cover the top with foil to be placed in the refrigerator overnight. Lift out the foil from the pan, remove brownies from foil, and cut into small squares.
These can be frozen and keep well for a long time.