Oh Brownies, Oh My.

So back in May, one of the Barefoot Bloggers' recipes was Ina's OUTRAGEOUS BROWNIES selected by Eva from I'm Boring. May turned out to be a hectic month so I never got to them, but finally did in June. And, OH...MY...GOODNESS. These WERE definitely outrageous and are definitely on my must make again list. This recipe churned out so MANY brownies that were rich, chewy AND cakey at once (if that's possible), and oh so chocolatey. My husband and I both brought a batch to work and they disappeared quickly.

I must admit, this was my first time making brownies from scratch. And it was definitely worth it. The taste of the brownies was quite different from a box mix, the coffee added another layer of depth to the brownies, and the brownie making also made our house smell like wonderful chocolate for days (not to mention my office!).

I omitted the walnuts in fears that people may be allergic. I ended up just adding a bit more semisweet chocolate chips instead ;) Also, I didn't have nearly a big enough pan and although I bought two smaller pans to put the batter in, I accidentally put all the batter into one pan. This was no problem though! It took awhile longer to bake, but the brownies came out very nice and thick. I think I would do it this same way next time.

Here's the recipe so you can try it too!

BAREFOOT CONTESSA'S OUTRAGEOUS BROWNIES:

INGREDIENTS:

• 1 pound unsalted butter
• 1 pound plus 12 ounces 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 1/4 cups all-purpose 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

DIRECTIONS

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2 inch sheet pan.

Melt together the butter, 1 pound 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 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of 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 over-bake! Cool thoroughly, refrigerate well and cut into squares.