Outrageous Brownies

from foodnetwork
also at Zaar #59895

YIELDS: 8x11 pan

COMMENT: Sweet, very moist (not fudgy). Once chilled, its like eating chocolate bar. I prefer Best Ever Brownies

RECIPE: ---> halved the recipe
1 pound unsalted butter --->1 c
1 pound plus 12 ounces semisweet chocolate chips, divided ---> see note
6 ounces unsweetened chocolate --->3oz
6 extra-large eggs --->3
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract --->1T
2 1/4 cups sugar --->1 c, 2T
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts) --->1/2c, 2T
1 tablespoon baking powder --->1/2T
1 teaspoon kosher salt --->1/2t
3 cups diced walnut pieces ---> see note

NOTE: for chips and chopped walnuts, i combine both = 1 cup

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. --->baked for 40min mid rack

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.