Ina’s Outrageous Brownies

I am not a fan of brownies, per se. Despite my past intense love of chocolate cake, brownies never really did it for me. I do like Katharine Hepburn's brownies, and as I recently discovered, I like these. I don’t know what got into me the other day, but I had an intense urge to bake. I had heard nothing but good things about Ina’s brownies, and having laid in a large supply of semisweet and bittersweet chocolate, decided to give them a try. I cut this recipe in half and baked it in a 9“ x 13“ pan to avoid being inundated with them.  These are quite possibly the best brownies that I have ever eaten. They are deeply chocolate, thanks to both semisweet and bittersweet varieties, but also because of the coffee granules. Coffee always makes chocolate taste deeper and richer. I added walnut halves rather than pieces because I love nuts, and I wasn’t sorry. If you have a chocolate craving and urge to bake, these are your answer.

Ina’s Outrageous Brownies

 1 lb. unsalted butter

1 lb. semi sweet chocolate chips, plus 12 oz.

6 oz. bittersweet chocolate

6 extra-large eggs

3 T. instant coffee granules

2 T. pure vanilla extract

2¼ c. sugar

1¼ c. flour

1 T. baking powder

1 t. salt

3 c. chopped walnuts

 Preheat oven to 350°F. Grease a 12” x 18” x 2” baking sheet; set aside.

 Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow the chocolate mixture 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 another medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add the dry ingredients to the cooled chocolate mixture.

Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.

 Pour everything into the baking sheet. 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.

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