Another recipe stolen from the Barefoot Contessa! These are super rich and moist brownies. I was really pleased with my first attempt at making brownies that didn't come from a box! And just like everything from the Barefoot, it makes A LOT of brownies!
1 pound unsalted butter
1 pound, plus 2 cups semi sweet 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 flour
1 tablespoon baking powder
1 teaspoon kosher salt (or regular)
3 cups diced walnut pieces
Preheat oven to 350. Grease and flour a 13x9x1 inch sheet pan.
Melt together the butter, chocolate chips and unsweetened chocolate in top of a double boiler (I used a large pot of boiling water, with a large glass bowl placed on top). 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 the cooled chocolate mixture.
Toss the walnuts and 2 cups of semi sweet chocolate chips with flour to coat (this prevents them from sinking to the bottom of the tray). Then add to the chocolate batter. Pour into prepared pan.
Bake for around 30 minutes, or until tester comes out clean. Halfway through the baking, rap the pan against the oven rack to allow air to escape from between the pan and brownie dough.
Cool throughly, refrigerate well and cut into squares. Enjoy with a nice, cold glass of milk!