Outrageous Brownies (And I'm Not Kidding!)

The title pretty well sums up these brownies.  Some of you may think as I used to - brownies are delicious, but outrageous? - is that possible?  I now believe that yes, it is possible.  

As you scroll down, you might start to understand how it all works.  One pound of butter, 6 eggs (yes - 6) and loads of chocolate.  Are your pants feeling tight yet?  Holy Moly. 

In one pot you create this wonderful chocolate mixture, later mixing it with the eggs (yes 6), coffee and sugar.  Stir in more chocolate and nuts - or toffee...

And hello.  You have this mondo pan of brownies that not only look and smell amazing, but they actually taste even better.  After they cooled off I had to quickly cut them up and ship them off to friends and family so I wouldn't eat them all!

For a team building night a few weeks ago, my fun-loving boss and friend, treated our team to a cooking class at a local shop/cafe.  It was so much fun and I learned a bunch of little cooking tips throughout the whole night.  The woman who taught our class used recipes from her own personal collection.  She told us a friend of hers had shared this brownie recipe with her a few years ago.  What a friend!!! 

Outrageous Brownies

(Recipe shared by Sandy Knapp)

1 lb unsalted butter

1 lb, plus 2 c. semisweet chocolate chips, divided

6 oz. unsweetened chocolate

6 extra-large eggs

3 T. instant coffee powder

2 T. real vanilla extract

2 c. plus 1/4 c. flour, divided

1 T. baking powder

1 tsp. salt (Sandy recommended sea salt)

3 c. walnuts (I used toffee chips)

Preheat oven to 350.  Grease and flour 13x18x1 1/2 inch sheet pan. 

Melt the butter, 1 lb chocolate chips and unsweetened chocolate on top of a double boiler.  Cool slightly.  In a large bowl, mix together the eggs, coffee, sugar and vanilla.  Stir in the warm chocolate mixture and let cool slightly.

In a smaller bowl, combine 1 c. flour, baking powder and salt.  Add to cooled chocolate mixture.  Toss the walnuts and remaining chips with 1/4 c. flour.  Stir into batter.

Bake 30 minutes.  Halfway through baking, rap the pan against the oven shelf to allow air to escape from between pan and dough.  Do not over bake.  Cool thoroughly.  Refrigerate well and cut into squares.

The brownies got a thumbs up from my Little Kitchen Helper and his cousin.  They waited so patiently to be served as I took pictures.  Sweet kiddos!