Outrageous Brownies (Modified)

Outrageous brownies!

I love Ina Garten's recipes! Most of them are easy to follow, but her recipe for Outrageous Brownies, which are out-of-this-world delicious just didn't work for me. The problem for me was the quantity of brownies that were made from her recipe--it calls for a pound of butter.

I've modified the recipe to fit a 9" x 13" baking pan. They are just as outrageously yummy, but in a much more manageable size.

Recipe note: I always toast my walnuts before adding them into a recipe. It improves the flavor and adds a bit of crunch!

Outrageous Brownies

Ingredients

1 cup (2 sticks) unsalted butter

8 ounces (1 1/3 cups) plus 6 ounces (1 cup) semisweet chocolate chips, divided

3 ounces unsweetened chocolate

3 large eggs

2 teaspoons instant coffee powder (I use Busteca Expresso powder)

1 tablespoon vanilla extract

1 1/8 cups sugar

1/2 cup all-purpose flour plus 1/8 cup, divided

1 and 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/2 cups diced walnut pieces

Preparation

Preheat over 350 degrees. Line a 9” x 13” baking pan with parchment paper overlapping the long sides to form handles. Spray the parchment paper with baking spray.

Melt together the butter, 8 ounces 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 1/2 cup of the flour, baking powder, and salt. Add to cooled chocolate mixture.

Toss the walnuts and 6 ounces of the chocolate chips with 1/8 cup flour to coat. Add to the chocolate batter, stirring gently. Pour into prepared pan.

Bake for about 25- 30 minutes, or until tester just comes out clean. Cool thoroughly, refrigerate, remove brownies from pan and cut into 24 to 30 squares. Serve at room temperature (These are very rich!).

If you want to try Ina Garten's original recipe, you can find it here.