Ina's Outrageous Brownies

You know what I love about brownies? They're always in season! I know there are all kinds of delicious, ripe summer fruits out there right now (and I have a really great plum recipe coming soon), but sometimes you just need some chocolate, ya know?

These brownies are even better than the Chocolate Fudge Brownies I made a few months ago. They're thinner than traditional brownies due to the pan they're baked in, which is why they are typically cut extra large, but the texture warrants this alteration. They are thick, chocolatey, and chewy so baking them in a traditional brownie pan I think would make them too dense and overwhelming. But trust me, these are fudgey enough to satisfy any boxed brownie lovers, but not soft enough to warrant the need for something crunchy to offset the texture. Although, if you HAVE to, I guess you COULD add some walnuts to the batter. We just can't be friends anymore. Sorry Mom. Sniff.

I think the two key secret ingredients are the coffee and salt. If you know the coffee is there, you get just a whiff of it, but if not, you just know there's something in them that makes them taste better. Dan thought it was peanut butter until I clued him in. And each bite has just the smallest hint of salt, which I love.

There is one teeny tiny itty bitty downfall to these, but it's actually considered a perk for some. My favorite brownie is the corner because I love those chewy edges, and while you may think because of the large shallow pan these would have a great chewy edge, even THAT is super soft and tender. But these brownies are so good I don't even really mind; I'll take just about any piece, corner or center.

These I wrapped in wax paper and brought to Dan's parents' house 

I suggest eating these within the first 24 hours, and giving some away so that your waistline doesn't expand exponentially, but they will keep in an airtight container for about 3 days before getting too dry.

Ina's Outrageous Brownies

Yield: 20 large brownies


Ingredients:
1 pound unsalted butter
1 pound plus 12 oz semisweet chocolate chips
6 oz unsweetened chocolate
6 extra large eggs
2 Tablespoons instant coffee granules
2 Tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon kosher salt
3 cups chopped walnuts (optional)

Directions:
1. Preheat oven to 350 degrees. Butter and flour a half sheet pan (12 x 18 x 1 inch).

2. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.

3. 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 to cool to room temperature.

4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. 

Toss the 12 ounces of chocolate chips (and walnuts, if using) in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

5. 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 (Don't skip this step!). 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. 

From The Barefoot Contessa Cookbook by Ina Garten