I saw the Barefoot Contessa make these brownies on her show and was intrigued. They looked decadent and delicious and for me to think this about a brownie was enough for me to know that I wanted to try them. But, like many recipes I want to try, it got put in a pile and I never got around to it. About a year ago, my boss brought in leftover brownies that his wife had made. I had one to be polite and was in shock. I liked this brownie. No, I loved this brownie. The next time I saw his wife I asked for the recipe. Imagine my surprise when she handed me xeroxed pages from an Ina Garten cookbook. That cinched it up for me and I went on to make the brownies myself.
These are super rich and a little goes a long way. The recipe is actually pretty quick to pull together and makes enough to feed an army! I always halve the recipe and make it in a 9x13 inch pan and it works perfectly. Just be sure to chill them completely in the fridge before attempting to cut them.
From The Barefoot Contessa Cookbook
1 pound unsalted butter
1 pound plus 12 ounces semisweet 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 all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.