Fudge Espresso Brownies

By Judyth Hill

Yield: 3 very generous 8×8 square pans, or 2 generous 9×13 pans.
Bake at 325 ° in greased pans for 25-35 minutes, until risen, but not dry: a toothpick should come out pretty wet & gooey.
Freezability: Excellent

2 cups unsalted butter
1 cup semisweet chocolate chips
16 ounces unsweetened chocolate

In a separate bowl, beat 10 minutes:
10 eggs
5 1/2 cups sugar
2 tablespoon Kahlua
2 tablespoon Amaretto
2 tablespoon vanilla
1/2 teaspoon sea salt
6 tablespoons Italian or French Roast espresso, finely ground

Beat quickly into egg mixture:
Chocolate & butter

Stir in thoroughly:
3 1/3 cups flour
4 cups coarsely chopped
toasted walnuts

Toothpick should come out wet—very important—and the top should gleam.
Let these cool entirely before cutting, and for beauty’s sake, dip your knife into hot water, shake it off, and cut them with the slightly wet, hot knife. This is a great secret for cleanly slicing gooey baked goods, so they look as fab as they are.

This article was originally published on November 30, 2006.