So after a few rounds of serving my deliciously decadent, delightfully delectable Dark Coffee Brownies, I decided that I shouldn’t be deceiving the world anymore. I really don’t deserve the praise, commendation, or acclamation. All the credit deservingly goes to my dear Barefoot Contessa and her Outrageous Brownies. The recipe is below, but I usually make several alterations because I sometimes I find that the original has a bit of an identity crisis – it can’t decide if it’s a fudge bar or brownie… either way, you can’t go wrong. Divine.
1 pound butter (4 sticks)
1 pound plus 12 ounces semisweet chocolate chips, divided [1 lb bittersweet + 12 oz semisweet]
6 ounces unsweetened chocolate [omitted]
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups 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 [reduce to 2 cups or omit]
Preheat oven to 350 degrees F. Line, grease and flour a 13″ x 18″ X 1-1/2″ sheet pan.
Toss the walnuts and 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 overbake. The finished product should have glossy and crackly top.
Remove and cool to room temperature before refrigerating. Cut into squares. This single recipe can easily make 40-80 brownies, depending on how large you cut them. These are really decadent, so even a little brownie square goes a long way.