Ina's Outrageous Brownies

Outrageous is right. It's outrageous that I'm baking ooey gooey high-fat brownies in the middle of July! Between my bikini, short shorts and flirty skirts my thighs have more than enough to worry about without adding brownies to the mix. But I like to live on the edge. And believe me there is nothing more daring than staring down a plate of these dense, chewy brownies in the middle of bathing suit season.

These brownies are absolutely perfect. They are the Goldilocks of brownies. Not too fudgey, not too cakey. Just the right amount of nuts and a hint of espresso to deepen the whole experience. Your thighs definitely will not thank you, but your taste buds will. Enjoy these with a scoop of vanilla ice cream and a tall glass of milk. Skim milk of course!! It's kind of like getting a diet coke with your big mac. You can rest easy knowing you made at least one healthy choice. Indulge, savor and share with friends. In fact, eat these in your shortest of shorts or skimpiest of bikinis. Show those thighs who's boss!! And....then go to the gym. At least that's what I told myself I would do. Enjoy!

Outrageous Brownies
source: Barefoot Contessa, Ina Garten


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
Directions
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.