Barefoot Contessa's Brownies

I've decided that brownies are similar to a steak, because everybody likes them differently. Some like a rare steak while others like theirs well done. With brownies people like them chewy, fudgy or cakey. (is that even a word?) Anyhow, I personally like them some where in between. This recipe hit home with the consistancy for me. I'm still on the fence about if I like the taste of them or not, my brother on the other hand says they're the best brownies he's ever had. I was hesitant to make these originally because they call for an entire pound of butter and over a pound of chocolate. If you're going to try this recipe, then I do recommend halving it unless you need a ton of brownies!!



Barefoot Contessa's Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs (I used 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.