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Ingredientes
- 1 c. coarsely-minced walnuts (optional)
- 1 c. unsalted butter plus more
- 8 ounce best-quality unsweetened chocolate, such as Callebaut or possibly Valrhona
- 5 lrg Large eggs
- 3 1/2 c. sugar
- 2 tsp instant espresso
- 1 Tbsp. pure vanilla extract
- 1 2/3 c. sifted all-purpose flour
- 1/2 tsp salt
- 1/2 c. semisweet chocolate chips
Direcciones
- Heat oven to 350 degrees. Spread the minced walnuts on a baking pan; toast till fragrant, 5 - 10 min. Transfer nuts to a bowl to cold.
- Increase oven temperature to 400 degrees. Generously butter a 9- by 13-inch baking pan; set aside.
- Combine the chocolate and butter in a heat-proof bowl or possibly the top of a double boiler. Set over a pan of simmering water till the chocolate mix has melted. Remove from heat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the Large eggs, sugar, and espresso at high speed for 10 min. Reduce speed to low, and add in the melted-chocolate mix and the vanilla; beat till combined. Slowly add in the flour and salt; beat just till incorporated. Mix in the chocolate chips and toasted walnuts. Pour the batter into the prepared pan.
- Bake till edges are dry but center is still soft, about 35 min. Remove pan from oven, and transfer to a wire rack to cold. Cut into 3-inch squares, and store in an airtight container up to 2 days.
- This recipe yields 1 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 495 | |
| Calories from Fat 173 | 35% |
| Total Fat 19.63g | 25% |
| Saturated Fat 11.68g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 134mg | 6% |
| Potassium 80mg | 2% |
| Total Carbs 76.03g | 20% |
| Dietary Fiber 0.7g | 2% |
| Sugars 62.24g | 41% |
| Protein 5.07g | 8% |
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