First Place Brownies
by Judi Harris
Preheat oven to 350 degrees. Spray a 12 x 18 x 1 baking pan with PAM.
4 sticks butter
1 pound plus 13 ounces semi-sweet chocolate chips
5 ounces unsweetened chocolate, broken into chunks
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Melt together the butter, 1 pound of the semi-sweet chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly (or you'll scramble the eggs you're going to add to it). In a large bowl, stir (do not beat) together the eggs, coffee granuales, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 13 ounces of semi-sweet chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into prepared pan. Put on baking sheet and put into the oven.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 15 minutes or until a toothpick comes out clean. Do not overbake! Allow to cool completely, refrigerate, and cut into 20 large squares.
by Judi Harris
Preheat oven to 350 degrees. Spray a 12 x 18 x 1 baking pan with PAM.
4 sticks butter
1 pound plus 13 ounces semi-sweet chocolate chips
5 ounces unsweetened chocolate, broken into chunks
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Melt together the butter, 1 pound of the semi-sweet chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly (or you'll scramble the eggs you're going to add to it). In a large bowl, stir (do not beat) together the eggs, coffee granuales, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 13 ounces of semi-sweet chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into prepared pan. Put on baking sheet and put into the oven.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 15 minutes or until a toothpick comes out clean. Do not overbake! Allow to cool completely, refrigerate, and cut into 20 large squares.
