Outrageous Brownies

I plan on making these delicious little delights tomorrow afternoon to take to Wednesday's Chapman Leaders Meeting.

How could they not be fabulous.. they have a whole pound of butter in them. 

Prep Time:30 minInactive Prep Time: hr minCook Time:30 min
Level:
Difficult
Serves:
20 large brownies 

Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

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.

Outrageous Brownies
Copyright 1999, The Barefoot Contessa Cookbook

***UPDATE: These brownies are not only difficult but expensive. Not recommended. BUT! The boxed version -- of course Barefoot Contessa has capitalized on that opportunity-- are much simpler. Mix and bake... and definitely not worth 6.50. Betty Crocker never let me down. Plus.. she makes a reduced fat version that's still delightful.