The name does not lie. These are the most unbelievably rich, chocolatey brownie you have ever put in your mouth. This recipe is perfect for a crowd because it makes such a large pan in one batch!
4 sticks unsalted butter
1 lb, plus 12 oz. semisweet chocolate chips
6 ounces unsweetened chocolate
3 Tablespoons instant coffee granules
2 Tablespoons vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
Butter and flour a 12″ x 18″ x 1″ baking sheet. Melt together the butter, 1 lb. of chocolate chips, and the unsweetened chocolate in the top pan of a double boiler over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture an allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 12 oz. of chocolate chips with 1/4 cup flour and then add to the chocolate batter. Pour and spread evenly onto the prepared baking sheet. Bake at 350 degrees for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes more, our until a toothpick inserted into the center comes out clean. Do not overtake! Allow to cool thoroughly, refrigerate, and cut into squares.
Yield: 40 brownies
Recipe from The Barefoot Contessa Cookbook