This is a recipe from Ina Garten. I love, love, love these brownies, but I actually got this recipe from a cookbook my mom gave me in Middle School, Called 'Country Desserts,' by Lee Bailey. Most recipe blogs I've found have this listed this recipe as a basis for the definition of a brownie. Not all agree, but I find that they are rich with a delicate texture. If you add the espresso powder it really sends them over the edge, but I haven't had any of that in my pantry for a few months now. The teachers at Annabelle and Emilie's school request these for special events. Be prepared that this batter makes a huge amount of brownies! I hope that you enjoy!
Outrageous Brownies by Ina Garten
1 pound butter (4 sticks)
1 pound plus 3 cups of semi-sweet chocolate chips
6 oz. unsweetened chocolate
6 large eggs
2 tbls. plus 1 1/2 tsp. powdered instant espresso powder
2 tbls. vanilla extract
2 cups sugar
1 cup sifted all-purpose flour (I use white whole wheat and it tastes great)
1 tbls. baking powder
1 tsp. salt
3 cups chopped (or ground) walnut pieces
Preheat oven to 350 degrees. Grease and flour a 12 x 18-inch jelly roll pan. Set aside.
Melt together the butter, pound of chocolate chips, and unsweetened chocolate until smooth in the top of a double boiler. Cool to room temperature.
Combine, but do not whisk, the eggs, powdered espresso, vanilla, and sugar. Stir in the cooled chocolate mixture. Set aside.
Sift together the flour, baking powder, and salt. Mix into the batter. Finally, fold in the remaining chocolate chips and the walnuts. Pour into the greased pan.
Bake about 30 minutes, or until a cake tester just comes out clean. Do not over bake. Cool thoroughly and cut into squares.