brownies

So, I've been having some serious chocolate craving and nothing beats this classic brownie recipe - dense, and bittersweet. Adding instant coffee does the trick for some rich flavoring for chocolate desserts but these brownies already have overpowering flavors from the bittersweet chocolate. The coffee would just make the brownies bitter, extra bitter. One piece of this outrageously delicious brownie definitely fixed my craving - pulled from a recipe book by the very best Ina Garten.

1 pound unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra large eggs
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts (optional)

1. Preheat oven to 350°F. Butter and flour a 12×18x1 inch baking sheet. 
2. Melt together the butter, one pound of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
3. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. 
4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
5. Toss the walnuts and 12 ounces of chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into the baking sheet.
6. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough. Bake for another 15 minutes, until a toothpick comes out clean.
   
   Do not overbake!Allow to cool thoroughly, refrigerate, and cut into squares. Enjoy :)