Atomic Brownies

Name: Atomic Brownies
Yield: Makes about 1½ dozen.
Ingredients: ¼ tsp. salt; 1½ cups unbleached, all-purpose flour; 2 tsp. instant espresso powder; ½ cup firmly packed dark brown sugar; 4 oz. unsweetened chocolate, coarsely chopped; ½ cup firmly packed light brown sugar; 14 oz. semisweet chocolate, coarsely chopped; 2 tsp. pure vanilla extract; 5 large eggs, lightly beaten; 1 tsp. milk, whole or 2 percent; 2 oz. semisweet chocolate, finely chopped; 1¼ cups coarsely chopped walnuts, toasted; 1 cup unsalted butter; ⅔ cup granulated sugar; 3 oz. bittersweet chocolate, finely chopped; ⅓ cup heavy (whipping) cream

Preparation info

Makes about
1½ dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Some things are just out of this world! This brownie recipe has been in my baking repertoire for many, many years, and it always wins raves. These brownies were named by one of my taste testers who, after a few bites (and asking for seconds), claimed their intense chocolate and espresso flavors were nothing short of atomic.

Ingredients

Brownie Base

1 cup unsalted butter
14 oz. semisweet chocolate, coarsely chopped
4 <

Dessert
Vegetarian

Method

Heat oven to 350 degrees. Line a 13x9" baking pan with foil, extending up and beyond the sides of the pan. Lightly (and gently so as not to tear it) grease foil.

For the Brownie Base

Combine the butter and chocolates in a large saucepan over low heat, stirring until mixture is melted and smooth. Whisk in sugars to blend.

Whisk in eggs, vanil