It's the end of the semester here, and today I did some cooking to celebrate. Made empanadas to take to a holiday party and these, ostensibly to take somewhere... but perhaps it would be better if I just keep these all at home. They may be the best brownies I've ever made. A student of mine recommended this recipe and said it was out of this world. Like many other awesome Ina Garten recipes, it definitely delivers. Individual chocolate chips hover inside and melt slightly during baking, and plentiful walnuts add a satisfying texture and crunch. Here's the slightly adjusted version, made to fit in an 8x8 pan.
1/2 pound butter (2 sticks)
1 12 ounce package semi-sweet chocolate chips, divided
3 ounces unsweetened chocolate (I used Baker's)
3 large eggs
1 tablespoon instant coffee granules
1 tablespoon pure vanilla extract
1 1/8 cups sugar
slightly more than 1/2 cup all-purpose flour, divided
1/2 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
Melt butter, half the chocolate chips, and baking chocolate together over low heat. Remove from heat, allow to cool slightly.
In a separate bowl, but not using a mixer, stir together eggs, coffee, vanilla and sugar until combined. Combine egg mixture with butter/chocolate mixture. Allow to cool to room temperature.
Preheat oven to 350. In another bowl, sift most of the flour (save a few tablespoons), baking powder, and salt. Combine with chocolate mixture.
In another small bowl, mix the remaining flour with walnuts and chocolate chips. This keeps the nuts and chips from sinking to the bottom. Stir this into the chocolate mixture.
Pour into 8x8 pan that you've coated with butter and dusted with flour. Bake 50 minutes to an hour total. 20 minutes into it, bang the pan against the oven shelf to let out air bubbles. After 50 minutes, test to see if a toothpick comes out clean. When the toothpick is no longer wet but with moist crumbs, it's ready. Be careful not to overbake.
This supposedly tastes better the next day. I think it tastes pretty amazing right now.