Food Network: Outrageous Brownies

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Outrageous Brownies
Copyright 1999, The Barefoot Contessa CookbookThis was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

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

Instructions
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.