Outrageous Brownies

This is adapted from a Barefoot Contessa recipe.

Preheat oven to 350 degrees F. Line two 9×13 pans with foil and spray with cooking spray. Set aside.

In a double boiler over simmering water melt the butter, 1 pound of chocolate chips and the unsweetened chocolate. Once it’s melted and smooth, remove it from the heat and allow to cool slightly.

In a large bowl stir together the eggs, instant coffee, vanilla and sugar. Stir in the cooled chocolate mixture and bring to room temperature.

Once the mixture has cooled to room temperature, add 1 cup of the flour, as well as the baking powder and salt. Mix to combine. Set aside.

Toss the remaining 12 ounces of chocolate chips and walnuts (if using) in the remaining ¼ cup of flour and then add it to the batter.

Pour the batter into the baking dishes, evenly distributing it.

Bake in the preheated oven for 20 minutes, then rap the dishes against the oven shelf to force out any extra air. Bake for another 15 minutes, or until a toothpick comes out clean. You do not want to overbake these so the toothpick may have a few crumbs.

Allow to cool, then refrigerate. They are much easier to cut when cool.

Recipe from Ina Garten (Barefoot Contessa).