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Everyone has their own tastes in style of brownies. I experimented with many recipes before I made this my final crowd pleasing version. The espresso powder makes them even more rich, the cayenne pepper provides a wow, and the chocolate chips make these over the top! My Australian Shepherd, Bebo was my inspiration in the kitchen, as he was always patiently by my side through the trial and error phase.
Preheat oven to 350◦ F. Butter and flour a 13x18x1½” sheet pan.
Melt together the butter, semisweet chocolate, and unsweetened chocolate on top of a double boiler. Cool slightly. In separate bowl mix together the eggs, instant espresso powder, vanilla and sugar. Mix in the warm chocolate mixture and cool to room temperature.
Sift together 1 cup flour, baking powder, salt and cayenne pepper. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with the ¼-cup flour to coat, and then stir into the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over bake! Cool thoroughly, refrigerate and cut into squares.
Wrap tightly, and these brownies will freeze well for a delicious make-ahead dessert.
This recipe was provided by Bren Paige from Idaho Falls.