Barefoot Contessa is one of my favorite Food Network shows. I love the way Ina uses ordinary ingredients and makes very do-able dishes. Although many of her recipes are not healthly - they always look very yummy. I received one of her cookbooks from my husband a year or two ago and I have made many of her savory dishes. This was my first attempt at one of her desserts. We only kept the amount in the picture - since I'm sure there are 5 gazillion calories in it, so I sent the rest to work with Joseph.
adapted from Foodnetwork - Ina Garten's Barefoot Contessa
1 pound unsalted butter
1 pound semisweet chocolate chips
6 ounces unsweetened chocolate (I used special dark instead)
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
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.
These were indeed very delicious. They are not cake-like and not too heavy. They were something inbetween and very delectable. I would make these for a speical occasion where everyone else eats them and I just get compliments - not calories.