Outrageous Brownies

From the Barefoot Contessa, Ina Garten. Chocoholics will loves these babies.


1  lb  unsalted butter
1  lb  semi-sweet chocolate chips
2  cups  semi-sweet chocolate chips
6  oz  unsweetened chocolate
6  extra large eggs
3  Tbs  instant coffee powder
2  Tbs  pure vanilla extract
2-1/4  cups  sugar
1-1/4  cups  flour, divided use
1  Tbs  baking powder
1 tsp  kosher salt
3  cups  coarsely diced walnuts

Preheat oven to 350°. Grease and flour a 13x18x1½” cookie sheet pan. (For thicker brownies, use a 9x13 pan and increase baking time.)

On top of a double boiler, melt together the butter, one pound of chocolate chips, and unsweetened chocolate. Cool slightly.


Stir together the eggs, instant coffee, vanilla, and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Combine 1 cup flour, baking powder, and salt. Add to chocolate mixture.

Toss the walnuts and 2 cups chocolate chips in the remaining 1/4 cup flour to coat. Add to batter.

Bake for about 30 minutes, or until toothpick inserted in center comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape. Do not over-bake. Cool and then refrigerate for 2 hours before cutting into squares. (This makes them cut neatly.)