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.

From The Barefoot Contessa Cookbook

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