Barefoot Contessa's Outrageous Brownies

These brownies are not your run of the mill, whip up in a jiffy and eat the whole pan kind of treat.  No these decedant squares should be cut small (they are so rich!) and saved for a special occasion!  I love to serve them with a scoop of vanilla bean ice cream.  Amazing:)  Anyone who is a chocolate lover will think they have died and gone to heaven with each bite!

A couple of notes on the recipe: I have halfed it with great results and I use 'Teeccino' a caffiene free herbal coffee substitute instead of the coffee granules called for. You can find it at health food stores.   I also, only use half of what is called for.  It is plenty flavor for me.  I think you could leave this out all together though if you don't like the coffee flavor.  Also they freeze beautifully!

Hope you enjoy!  Thank you Ms Ina Garten for another winning recipe!

Barefoot Contessa's Outrageous Brownies

submited by Melanie The Sisters Cafe (recipe source: Ina Garten Food Network)

Ingredients

• 1 pound unsalted butter


• 1 pound plus 12 ounces semisweet chocolate chips


• 6 ounces unsweetened chocolate


• 6 extra-large eggs


• 3 tablespoons instant coffee granules (or use 1 1/2 Tb Teeccino caffiene free herbal blend)


• 2 tablespoons pure vanilla extract


• 2 1/4 cups sugar


• 1 1/4 cups all-purpose flour


• 1 tablespoon baking powder


• 1 teaspoon salt


• 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened 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, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.