The BEST Brownies EVER!

This recipe is adapted from Barefoot Contessa's, "Outrageous Brownie" recipe. After testing, I reduced the butter by half and made a few other personal changes. Be sure to use high quality chocolate and vanilla! It does make a difference.

Get your kids cooking and have them help you! These freeze well!


Death by Chocolate Brownies
Makes about 12-15

Ingredients
2 sticks unsalted butter
2 16 oz bags high quality semi-sweet chocolate chips - I use Guittard
6 ounces high quality UNSWEETENED chocolate - I use Scharffen Berger
6 fresh,organic, extra-large eggs
1 teaspoon instant coffee powder (OPTIONAL- enhances chocolate flavor, but adds caffeine)
2 tablespoons high quality "real" vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups diced walnut pieces (OPTIONAL)

Chocolate Raspberry Sauce (OPTIONAL)
1/4 cup high quality raspberry preserves
1/2 cups Guittard semi-sweet chocolate chips
Mint springs

Directions
Preheat oven to 350 degrees F. Butter grease a 9 x 13 pan.

Melt together the butter, chocolate chips, and unsweetened chocolate in microwave for 2 minutes and stir well. Heat for additional 30 seconds to 1 more minute if needed for chocolate to melt and let cool slightly. Any bits of unmelted chocolate will continue to melt as you stir.

Stir together the eggs, instant coffee (optional), vanilla and sugar. Stir in the chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and extra chocolate chips (optional) with flour and add to the chocolate batter. Pour batter into sprayed pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, take pan out of oven and rap on counter to allow air to escape. Watch them carefully and do not over bake! I use my hand to tell if these are done. They should be soft to touch and toothpick should come out dry and almost clean from middle of pan. Cool, cover until ready to serve.

To serve: Allow brownies to come to room temp and cut into squares right before serving (this keeps them moist). Cut drier edges off and save in freezer to eat with ice cream! You can make these up to 2 days ahead.

These freeze well! Bake them in a foil pan, cool and wrap tight with foil. Freeze up to one month. Thaw in refrigerator one day ahead of serving and follow directions above.

To serve at a dinner party: See below! I have made these in a large, deep tart pan and cut like a pie. If you do this, watch them closely so you do not over bake. Check frequently. Warm 1/4 cup raspberry preserves with 1/2 cup chocolate chips in coffee cup for 1 minute in microwave and stir. Spoon over brownies and top with fresh raspberries and a sprig of mint.



ENJOY and check your pulse after eating! ;-)