MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's "Outrageous Brownies"
Categories: Cookies, Chocolate, Nuts
Yield: 20 servings

1 lb Unsalted butter
28 oz Semisweet chocolate chips;
- separated
6 oz Unsweetened chocolate
6 Extra large eggs
3 tb Instant coffee granules
2 tb Pure vanilla extract
2 1/4 c Sugar
1 c + 1/4 c A-P flour; separated
1 tb Baking powder
1 ts Salt
3 c Chopped walnuts

Set the oven @ 350ºF/175ºC.

Grease and flour an 18" X 12" X 1" baking sheet.

Melt the butter, 1 pound of chocolate chips and the
unsweetened chocolate together in a medium heatproof
bowl over simmering water. Stir continuously until the
chocolate and butter are completely melted and come
together into a very smooth mixture. Allow to cool
slightly.

In a large bowl, stir (do not beat) the eggs, coffee
granules, vanilla and sugar. Pour 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 with the remaining 1/4 cup of flour, then add to
the chocolate batter. Mix until everything just comes
together and there are no bits of flour remaining.

Pour the brownie batter into the prepared baking sheet.

Bake for 20 minutes, then pull the brownies from the
oven and hit the baking sheet against the counter top
once quickly, forcing the air to escape from between the
pan and the brownie dough. (It’s the same method used
for pan-bang cookies.) Bake for about 15 more minutes,
until a toothpick comes out clean. Don’t overbake.

Allow to cool thoroughly and refrigerate. Cut into 20
large squares to serve (or cut into smaller squares for
more brownies).

Recipe by Ina Garten, presented by:

Risa Lichtman, Portland, Oregon.

Makes: 20 large squares

RECIPE FROM: https://www.tasteofhome.com

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