Lita Eats

Ina Garten’s brownie recipe is beloved for its incredibly rich, fudgy, and decadent texture. These brownies are known for their deep chocolate flavour, thanks to a combination of melted chocolate, cocoa powder, and chocolate chips, along with a generous amount of butter. The recipe yields dense, moist brownies that are slightly crispy on the edges and gooey in the middle. By far, one of the best brownies I have tried. I just can’t stop to eat them. It is sinful yet delicious.

Ingredients

• 6 eggs
• 3 tbs coffee granules 
• 2 tbs vanilla extract
• 2 1/4 cup of sugar
• 170g unsweetened chocolate powder
• 450g of butter
• 450g plus 340g semisweet chocolate
• 1 1/4 cup of flour
• 1 tsp baking powder
• 1 tsp salt
• 3 cup chopped walnuts

Methods

1. Preheat the oven to 180ºC
2. Melt the chocolate and butter: This is the foundation of the brownies. The butter, 450g semisweet chocolate and 170g unsweetened chocolate powde are melted together to create a smooth, glossy base.
3. Beat the eggs, sugar, and instant coffee: These are beaten together until light and fluffy. The coffee enhances the flavor of the chocolate but doesn’t make the brownies taste like coffee and add good vanilla extract.
4. Combine the chocolate mixture with the egg mixture: This creates the rich, decadent batter.
5. Fold in the dry ingredients (1 cup of flour, salt, and baking powder). Add to the cooled chocolate mixture. 
6. Add chocolate chips and walnuts: Toss 350g semisweet chocolate chips and walnuts  in a medium bowl with 1/4 cup of flour. But you can skip the nuts if you prefer nut-free brownies.
7. Bake in a large sheet pan (12×18 inches): The brownie bakes in a large, flat sheet pan for 20 to 35 minutes, which depends on the baking trey you use.
8. Cool and cut: After baking, they are cooled thoroughly before being cut into squares.

Tips:

1. Chill before cutting: The brownies can be very soft and gooey, so chilling them in the fridge for a bit helps you cut them neatly.
2. Richness: These brownies are extremely rich, so cutting them into smaller pieces is recommended.
3. Serving: They are perfect on their own or served with a scoop of vanilla ice cream for an extra indulgent treat.

source: Barefoot Contessa