Some mad chocolate brownies.

This is the recipe I use for the baddest, and by that I mean goodest, brownies ever.  They are crazy rich and chocolate-y with an amazing ratio of ingredients.  The first time I made them 6 years ago I couldn't believe it.  1 pound of butter, half a dozen eggs, almost 2 pounds of chocolate, and 1 little cup of flour.  In-sane.  It does make an entire half sheet pan though so it makes a ton and makes lots and lots of people like you.  These are for our Halloween party at work-  Happy Halloween everyone!

Outrageous Brownies

1999, The Barefoot Contessa Cookbook

Prep Time:

30 min

Inactive Prep Time:

hr min

Cook Time:

35 min

Level:

Intermediate

Serves:

20 large brownies

Ingredients:


1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt


Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow 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 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 in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour 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 overbake! Allow to cool thoroughly, refrigerate, a into 20 large squares.