OMG! ! ! Outrageous Brownies!!!

  
Brownies , brownies everywhere.. but not a good one to eat! .... Until now! 
(* Warning , if you are counting calories, do NOT make these ! *)
If not, carry on, this will be the best brownies EVER experienced! 
 
WOW!! Fudgie , Chocolaty, Luscious, Incredibly Rich Brownies ( :
I wish I was the creator of these , however ... I give all credit to the Barefoot Contessa, which introduced it in her " The Barefoot Contessa Cookbook".   Published in 1999 * see below for additional credits

Ingredients          

nocoupons

• 1 pound Unsalted Kerrygold Pure Irish Butter
• 1 pound plus 12 oz Ghirardelli Milk Chocolate Chips
• 6 ounces unsweetened chocolate 
• (We used (1) round of Nestle Mexican Abuelita Chocolate in place of unsweetened chocolate)
• 6 extra-large eggs
• 3 tablespoons "Medaglia Doro" Instant Espresso
• (I added 4 tablespoons, we wanted that coffee flavor)
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• (I will use less next time, going down to 1 3/4 cups)
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts 
• ( I also added a 1/4 cup of Ghirardelli Unsweetened Chocolate Cocoa Powder )

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking dish. I used (2) 8in x 8in square glass pan for thicker brownies.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, if using the cocoa powder add now... then add them to the chocolate batter. Pour into the baking dish.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

We usually are "big" eaters! However, these are so rich that we were satisfied with a small piece! Think of this recipe when you need a dessert for a potluck, family reunion or office party. A little goes a long way!
A 2in x 2in piece is a lot of yummmmmmmm...

If you are a true sugar tooth, we made a frosting with espresso, coconut and powdered sugar.. along with a Duncan Hines container of cream cheese frosting I had on hand.

Ingredient Brands mentioned above are preferred, but you can use your local butter, chocolate chips and other ingredients!  I am sure it will be almost as good!!

* credits to :  The Barefoot Contessa Cookbook. 1999. Per cookbook credits, This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook. Show: Food Network Specials   

Episode: All-Star Desserts  The Barefoot Contessa is Ina Garten  ..... 

All credits are hers!