| 3 large eggs |
|
stir (do not beat) |
Butter and flour a 30×45cm baking tray, 2.5cm deep. Pour in batter. Bake in moderate oven 20 minutes. Rap the tray against the oven shelf to force the air to escape from between the pan and the batter. Bake another 15 minutes, or until a toothpick comes out clean. Do not overbake! |
Allow brownies to cool thoroughly. Refrigerate, and cut into 20 large squares. |
| 1 1/2 tablespoons coffee granules |
| 1 tablespoons vanilla extract |
| 227g sugar |
| 227g unsalted butter |
melt over simmering water; allow to cool slightly |
|
stir chocolate into eggs, and leave to cool to room temperature |
| 227g semisweet chocolate chips |
| 85g bitter chocolate |
| 62g flour |
sift |
|
add |
| 1/2 tablespoon baking powder |
| 1/2 teaspoon salt |
| 62g chopped walnuts |
toss |
|
add |
| 170g semisweet chocolate chips |
| 16g flour |