Chocolate Brownies

I learned early on in my baking that the best complement to chocolate is coffee. Might sound a bit strange, but there is something about coffee that brings out the true flavor of chocolate and gives everyone that “hmmm, what is in there?!” feeling.

This recipe is by far my one and only go to chocolate brownie recipe. One word of advice is that since it is SO cholocately and gooey, wait until they are completely cooled and even put in the fridge for a while before cutting them or you will have quite a mess on your hands.

Thanks to Ina Garten for this one!

CHOCOLATE BROWNIES
1/2 pound unsalted butter
1/2 pound plus 1 cup semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 extra-large eggs
1.5 tablespoons instant coffee powder
1 tablespoon real vanilla extract
1 1/8 cups sugar
1/2 cup, 1/8 cup all-purpose flour, divided (1/2 cup for batter and 1/8 cup in the chips and nuts)
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1.5 cups diced walnut pieces (optional)

Preheat oven to 350 degrees F. Grease and flour a 9 by 13 glass baking dish.

Melt together the butter, 1/2 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 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 1 cup of chocolate chips with 1/8 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 40 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.

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