Ina's Outrageous Brownies

Since we're in the season of sugar, butter and cheer, I'm thrilled to share another much requested favorite with you, and be warned -- it's deliciously naughty.

I like the Barefoot Contessa for many reasons, from her no-nonsense approach to cooking to her deep appreciation of simplicity and quality ingredients. Did I mention her adorable husband, exquisite taste and home in the Hamptons? Yes, it's good to be Ina Garten.  

These brownies can do no wrong. I've made them countless times and still haven't come up with a single edit. Go ahead -- indulge.

INA'S OUTRAGEOUS BROWNIES

Ingredients:

1 pound (4 sticks) unsalted butter
1 pound (16 ounces), plus 12 ounces, semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
6 extra-large eggs, at room temperature (NOTE: Any other size egg will ruin this recipe. Trust me. Been there.)
3 (heaping) tablespoons instant coffee or espresso granules
2 (generous) tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon Kosher salt
3 cups chopped walnuts


Directions:

Preheat the oven to 350 degrees.

Butter and flour your 12 x 18 x 1 inch baking sheet. It's an unusual size, but critical for the recipe. They can be found at most kitchen stores.  

In a double boiler, or in a medium bowl placed over simmering water, melt together the butter, unsweetened chocolate, and 1 pound (16 ounces) chocolate chips, stirring occasionally, until smooth.
NOTE: Chocolate seizes when it comes in contact with water, so be sure the bowl is larger than the pan you're using. 

Unsweetened chocolate, ready for greatness.

The prettiest little make-shift double boiler there ever was.

Allow the melted chocolate/butter goodness to cool slightly.

In a large bowl, stir together the eggs, coffee granules, vanilla and sugar. Slowly stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

Meanwhile, in a medium bowl, sift together 1 cup of flour, the baking powder and kosher salt. Fold into the cooled chocolate mixture.

Toss the walnuts and remaining 12 ounces of chocolate chips in a medium bowl with the remaining 1/4 cup of flour, then fold gently into the chocolate batter. As with all baking recipes, avoid over mixing. 

Pour batter into the prepared baking sheet and bake for 15 minutes. At the 15 minute mark, rap the baking sheet against the oven shelf (or my preferred route, counter top) to force any air in the batter to escape. Bake for another 15 minutes, or until a toothpick comes out clean. These are dense, moist brownies! Be careful to not over bake! 

Serious sheet pan for seriously good brownies.  

Allow the brownies to cool on the counter, then refrigerate overnight. The recipe claims to make 20 large squares, but you can easily feed more with this recipe.


Originally published online: http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html