Outrageous Brownies!

Have I, as of yet professed my love for Chelle over at Brown Eyed Baker? She has so many awesome recipes that she shares usually adapted from somewhere but hey, isn't that how we all start our recipes?

I have never made scratch brownies. Scratch cakes, yes. Cookies, YUP! Brownies, no. I mean can you really beat Betty Crocker box brownies?

I'm here to tell you YES YOU CAN. And it doesn't take much longer than tossing in that egg and oil either. And OH MY GOOGLE. They are so worth it. But believe me, when this recipe says WAIT TIL YOUR BROWNIES ARE COMPLETELY COOLED BEFORE CUTTING.

WAIT TIL THEY ARE COMPLETELY COOLED. I cooled mine on the counter for about an hour and then put them in the fridge for another hour. These things are awesome!

So without further horn tooting from me, I share with you gladly

OUTRAGEOUS BROWNIES (recipe from BROWN EYED BAKER

(my notes are in italics...)

(Source: Ina Garten)

Ingredients:
1/2 pound (2 sticks) unsalted butter
1/2 pound (1 1/3 cups) plus 6 ounces (1 cup) semisweet chocolate chips, divided
3 ounces unsweetened chocolate (I didn't have this, so I used 3 tbsp of Hershey's cocoa & 1 tbsp of Vegetable oil for each ounce)
3 extra-large eggs
1.5 tablespoons instant coffee powder (I omitted this ingredient)
1 tablespoon real vanilla extract
1 cup + 2 tablespoons granulated sugar
1/2 cup + 2 tablespoons all-purpose flour, divided
4 teaspoons baking powder
1/2 teaspoon kosher salt
1.5 cups diced walnut pieces (also optional, I left them out because really...nuts and chocolate aren't my friend)

Directions:
Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. (325 degrees if using a dark non-stick pan)

Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler (I did this step in a glass dish in the microwave at 30 second intervals). Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. (Since I did not use walnuts, I only used 1 tablespoon of flour to toss the chocolate chips.) 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 overbake! Cool thoroughly, refrigerate well and cut into squares.