Outrageous Brownies Makes 20 Large Brownies
1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips 6 ounces bitter chocolate 6
extra-large eggs 3 tablespoons instant coffee granules 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
Preheat the oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet Melt together
the butter, 1 pound of the chocolate chips, and 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, 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 flour, then add them to the chocolate batter. Pour onto the baking sheet. Bake for 20
minutes, then rap the baking sheet against the oven self 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. Notes: Flouring the
chips and walnuts keeps them for 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 and ruin the brownies. This
recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Quoted message said:From The Barefoot Contessa Cookbook
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