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Outrageous Brownies




Source of Recipe


the Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter, Publication date: April, 1999


Recipe Introduction


This makes a lot of brownies!


Recipe Link: http://foodnetwork.com

List of Ingredients




1 lb. unsalted butter
1 lb. + 12-oz. semisweet chocolate chips (Ghirardelli)
6-oz. bitter chocolate (Ghirardelli)
6 extra large eggs
3 T. instant coffee granules
2 T. pure vanilla extract
2-1/4 C. sugar
1-1/4 cups all purpose flour
1 T. baking powder
1 tsp. salt
3 C. chopped walnuts

Recipe



Preheat the oven to 350°. Butter & flour a 12.18.1" baking sheet. Melt together the butter, 1 lb. of the chocolate chips, & the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla & sugar. Stir the warm chocolate mixture into the egg mixture & allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, & salt. Add to the cooled chocolate mixture. Toss the walnuts & 12-oz. of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet. Bake for 20 minutes, then rap the baking sheet against the edge of the oven shelf to force the air to escape from between the pan & the brownie dough. Bake for about 15 minutes, or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate & cut into 20 large squares.

Notes: Flouring the chips & walnuts keeps them from sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips or the chips will melt. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.