Step aboard the Tardis with me for a moment and we’ll go back in time a bit. Destination? 2006. The David Tennant years, right? I think I’m right. What happened in 2006? Well, probably a great deal. But personally, for me, this was the year I started baking. And what was one of the first things I made? These brownies. These beautiful, wonderful, write-a-poem-to-them-because-you-love-them brownies.
I love Ina Garten recipes. I used to make them all the time. Why? They ALWAYS turn out. I don’t think I’ve made a recipe of hers that didn’t. And even when they involve a step or two and a little tango footwork, they are always worth it. When it comes to cooking, she knows what she’s about.
There’s just something about these brownies that makes it impossible for you to stop eating them. They speak to you. I’m serious. Like the one ring speaks to Gollum and Frodo. Except these brownies don’t make you want to live in a dank cave. That’s always a plus. 🙂
The texture of these amazing little squares of joy is probably what makes me love them so much. They are like a brownie crossed with fudge. One thing to keep in mind, though: store these in the fridge. If you keep them out on the cupboard they start to warm up and become like a melted chocolate bar. Which isn’t a bad thing, necessarily, but just wait until you chill them. They are so thick and dense, with chocolate chips speckled throughout. And did I mention they have coffee in them?
Pardon me while I drool for a second…
Ok, I’m back again. 😉 I should also say that the recipe calls for nuts, which I never add. I love nuts in other baked goods, but when it comes to brownies I want pure, unadulterated goo.
This makes a HUGE pan of brownies, so it’s perfect for a bake sale, to bring on the absolute best road trip ever, or simply to make for a bunch of people who will soon become addicted. Oh, and one more thing. At some point you’re going to need to try one of these with a scoop of vanilla (or your favorite flavor) of ice cream plopped on top.
If eating such a delicious brownies en masse is wrong, I don’t wanna be right!
- 1 lb unsalted butter (4 sticks)
- 1 lb plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra large eggs
- 3 tbsp. instant coffee granules
- 2 tbsp. pure vanilla extract
- 2¼ cups sugar
- 1¼ cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 3 cups chopped walnuts
- Preheat oven to 350 F.
- Grease a 12X18 baking sheet.
- In a double boiler, melt the butter, 1 lb of the chocolate chips, and the unsweetened chocolate. Once melted, take off heat and allow to cool a little bit. Set aside.
- In a large bowl stir together the eggs, coffee, vanilla, and sugar.
- Stir the warm melted chocolate into the egg mixture and let set until it gets down to room temperature.
- In a medium bowl, sift together 1 cup of the flour, baking powder, and salt. Add this to the cool melted chocolate.
- In a small bowl, mix the walnuts, 12 ounces of chocolate chips, and the remaining ¼ cup of flour.
- Add this to the chocolate batter and stir until combined.
- Pour the batter onto the baking sheet.
- Bake for 20 minutes, then rap the pan against the oven shelf to stop from getting bubbles.
- Bake for another 15 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool to room temperature, then keep in the fridge.