Friday, February 27, 2009

A-Maze-Ing Brownies!

If you crave a dense fudgey brownie, this will cure what ales you! This is Barefoot Contessa's recipe, but when I make them again, I will only use about 1-2 tsp of instant coffee because the coffee flavor was a little too evident. I think you could totally leave it out if you wanted, but a little coffee flavor definately makes the chocolate flavor more full-bodied. And when I made these, I didn't have any unsweetened chocolate, so I used 2 milk chocolate Hershey bars.
And one warning--this makes a lot of brownies and they are rich so you don't have to have a huge piece to get your fix. A whole jelly roll pan of brownies is enough for the neighborhood--at least the moms anyway!
Enjoy thouroughly!

1 pound unsalted butter
1 pound plus 2 cups 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 ¼ cups flour, divided
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 (jelly roll pan).

Melt together the butter, 1 lb 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 the 1 cup flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 2 cups chocolate chips with 1/4 c. 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 overbake! Cool thoroughly, refrigerate well and cut into squares. (You could also use a larger cookie cutter and cut the brownies into shapes.)

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