Making Heaven and Hell brownies is not hard at all and will only take a few minutes to prep. Once you have them in the oven, sit back, relax, and enjoy the lovely aroma that will soon be wafting through your home. These brownies are something to smile about 🙂
Check out what my pals over at Group Recipes had to say about this recipe:
“My husband says these brownies are both from heaven because they taste so amazing and hell because they are so fattening, so that’s what I call them. They are baked in a 13 by 18 by 1 1/2-inch sheet pan but only contain one cup for flour!”
Yes, these brownies are quite fattening, but who is counting calories anyway? Some days, you just have to live a little!
Ingredients
1 pound Land O Lakes unsalted butter at room temperature
1 pound high-quality Hershey semisweet chocolate chips
12 ounces Hershey semisweet chocolate chips
6 ounces Bakers unsweetened chocolate
6 extra-large Eggland’s Best eggs
3 tablespoons Folger’s instant coffee powder
2 tablespoons McCormick vanilla extract
2 1/4 cups Domino sugar
1 1/4 cups Gold Medal all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon Clabber Girl baking powder
1 teaspoon Morton kosher salt
3 cups chopped Fisher pecans – this is totally optional. The brownies will still come out great without the added nuts. Just decrease the cooking time to about 25 minutes.
Instructions
Preheat oven to 350F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. (I use Pam with Flour)
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. (FYI – this helps the nuts and chips to be suspended in the batter and not sink to the bottom during cooking.) Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just 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. Also rotate the pan halfway to ensure even baking. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
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Quick Tip: You can mix and match the chocolate chips that you use in order to reach the 12 oz. I recommend the following quantities/types of chocolate chips: 4 oz of Toll House regular sized chips, 2 oz of Toll House mini-chocolate chips, 4 oz of Callebaut chunks, 2 oz of big, fat Guittard chips.
Thank you to Group Recipes for this great recipe.
