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

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 <

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.