Barefoot Bloggers: Outrageous Brownies

Oh my goodness! I don't know why I have been putting off trying this recipe for so long! Although a bit time consuming and expensive, these brownies are AMAZING! I typically make brownies from a box...triple chunk has been my "go to" for a while, however I'm not sure I can go back to a box mix after Ina's brownies! These brownies are so intense, that my house smelled like chocolate for two days after baking them.


Outrageous Brownies (Barefoot Contessa)
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

My gratitude goes out to Eva for choosing this recipe for the BB group this month! I'm sure I would have eventually gotten around to trying these, but I'm so glad it was now rather than later.