Ina Garten of the Foodnetwork is right when she calls these brownies outrageous. I was a bit timid to add 4 sticks of butter to this recipe………..call me a wimp. So, I cut the butter in half and even took some of the extra chocolate chips out. Believe me, this recipe is rich enough without it.
I’m also not a coffee-drinker, so I cut the coffee granules down by a third too. For you java nuts out there, feel free to use the original recipe of 3 tablespoons of coffee.
adapted from Ina Garten
½ pound (2 sticks) butter
1 pound (16 oz) semisweet chocolate chips
6 extra-large eggs
1 tablespoon instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 cups chopped walnuts
Preheat oven to 350 degrees F.
Grease and flour a 18 x 13 x 1-inch baking sheet.
Melt together the butter and chocolate chips in a medium bowl in the microwave at 20 second intervals. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not overbake!
Allow to cool thoroughly, refrigerate, and cut into 20 large squares.