I confess, I am a chocoholic. A serious, chocoholic. Give me a dessert with chocolate and I am in my happy place. I love these brownies, and so do my family and friends, obviously, since they ask for them all the time. My staff have hidden portions of these brownies from the rest of the staff so that they can have stashes to eat later. They always tell me that I never bring enough of these to work. These brownies are a very rich, dark chocolate, with chunks of semi sweet chocolate scattered throughout the brownie and loaded with walnuts.
2/3 cup Semi sweet Dark Cocoa
1 1/2 cups sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup Flour
2 tsp. espresso powder
1 cup walnuts, roughly chopped (optional)
1 cup semisweet chocolate chips or chunks (I like the chunks)
3 large eggs
1/2 cup vegetable oil
2 tablespoons water
In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chunks. Add the eggs, oil, and water,mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8″ pan, smoothing the top.
Bake the brownies in a preheated 350°F oven for about 45 minutes. To see if the brownies
are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see if the batter under the crust is still shiny, wet, and smooth? If so, continue to bake the brownies, checking frequently. If it is ultra-moist, but not shiny, and“crumby” looking, then take them out, they’re done. You do not want to over cook these, they will turn out dry and hard. This makes about 9 large or 12 medium size brownies depending on how you cut them.