Barefoot Contessas Outrageous Brownies

By RoketJSquerl

The Perfect Pairing for these brownies is a crowd of chocolate lovers. Ina’s original recipe called for a 12x18x1 inch pan. I do not have one of these, so I had to improvise. I used 2, 9x13 pans and it worked perfectly. That is a LOT of brownies so you will want a crowd to help you out or you could reduce the recipe.

I would recommend refrigerating them overnight before slicing. It will make your life a lot easier.

Ingredients

• 1 lb unsalted butter
• 1 lb plus 12 oz semi-sweet chocolate chips, divided
• 6 oz unsweetened chocolate
• 6 eggs
• 3 Tb instant coffee granules
• 2 Tb vanilla
• 2 1/4 cups sugar
• 1 1/4 cup flour, divided
• 1 Tb baking powder
• 1 tsp salt
• 3 cups chopped walnuts (optional)

Details

Adapted from perfectingthepairing.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line 2, 9x13 pans with foil and spray with cooking spray. In a double boiler over simmering water melt the butter, 1 lb of chocolate chips and the unsweetened chocolate. Allow to cool slightly. In a large bowl stir the eggs, instant coffee, vanilla and sugar. Stir in the cooled chocolate mixture and bring to room temperature.

Once the mixture has cooled add 1 cup of the flour, baking powder and salt. Toss the remaining 12 oz of chocolate chips and walnuts (if using) in the remaining ¼ cup of flour and add to the batter. Pour into the baking dishes, evenly distributing the batter.

Bake for 20 minutes, then rap the dishes against the oven shelf to force out any extra air. Bake for another 15 minutes, until a toothpick comes out clean. You do not want to overbake these so the toothpick may have a few crumbs. Allow to cool and refrigerate. They are much easier to cut when cool.