Outrageous Brownies

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl that has been placed over a pot of simmering water (or use a double boiler). Stir and heat gently until mixture is melted and smooth. Remove from heat and allow to cool slightly.

In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the slightly cooled chocolate mixture into the egg mixture (make sure to stir constantly) and allow the mixture to completely cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add it to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with the remaining 1/4 cup of flour, then add them to the chocolate batter. Pour the batter 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 about 15 minutes longer, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. Top with chocolate covered strawberries, if desired.

Notes: Combine the chips and walnuts with the flour to keep them from sinking to the bottom of the batter.
It is very important to allow the batter to cool before adding the chocolate chips, so that they don’t melt and ruin the brownies.

This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

Source: Ina Garten