Outrageous Brownies
The Barefoot Contessa
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.

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