Outrageous Brownies

To go along with my grilled pizza and Caesar salad I also made Ina's famous outrageous brownies. I've seen numerous reviews touting these brownies as the very best. I thought they would be the perfect ending for our casual meal. I liked these brownies, they were definitely good but I wouldn't say they were my favorite ever. They were really rich and sweet so it was hard to eat very many. Maybe that is a good thing! So far this recipe from Cooking Light remains my favorite brownie recipe. I'm hoping to try Dorie's French chocolate brownies soon. I would still recommend this recipe as most will probably really like them. The brownies were good and definitely a crowd pleaser. Also this is a great recipe if you need to make a lot of brownies. I just personally prefer a brownie with less sugar and a more intense chocolate flavor.

Outrageous Brownies
Source: The Barefoot Contessa Cookbook
1 pound unsalted butter
1 pound plus 2 cups 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 ¼ cups flour, divided
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, 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 the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 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! Cool thoroughly, refrigerate well and cut into squares.