Foster's Fudgy Brownies

These are the most delicious and moist fudgy brownies that I've ever eaten. They're easy to make and store. This recipe makes a large batch, perfect for sharing or freezing.

Preheat oven to 325F degrees. Lightly grease a 17 x 21 x 1 inch baking pan with cooking spray and set aside. Alternatively, line the pan with parchment or foil and mist with cooking spray.

Sift together into a bowl, stir to combine, and set aside:

  • 2 cups all purpose flour
  • 1 1/3 cups unsweetened cocoa powder
  • 1 teaspoon salt

Cream together with an electric mixer:

  • 8 eggs
  • 4 cups sugar
  • 4 sticks (1 pound) butter, melted
  • 1 tablespoon vanilla
  • 2 teaspoons instant coffee

Stir the flour mixture into the butter mixture until all the dry ingredients are moist and blended. Fold in:

  • 2 cups semi-sweet chocolate chips
  • 2 cups chopped walnuts

Spread the batter evenly into the prepared pan. Bake 35 to 40 minutes, until the brownies spring back to the touch. Remove from the oven and cool 30 to 40 minutes before cutting.

Cut the brownies into bars of any size you desire from small to large!

Variations: Substitute chocolate chips with mint chocolate chips, white chocolate chips, or peanut butter chips. You can also replace the walnuts with pecans or macadamia nuts.

Adapted from The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night by Sara Foster

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