Outrageous Brownies

These might look like ordinary brownies.

 They might go into take-to-friends containers like ordinary brownies.

But they are certainly not ordinary. They come from scratch, not a box.

And they are filled with a sea of rich, dark chocolate, with only a sprinkling of flour.

They come from Ina Garten, only I made my version in a 13x9-inch pan unlike her special 12x18x1 pan (hello, I don't have a professional kitchen), and I did not let any nuts to mess with my chocolate.

Unlike  my delectable Chunky Chocolate Brownies, these are a little more cakey than uber-fudgy, like a box mix, yet you can still taste the butter/chocolate goodness from scratch. Mmmm.

Outrageous Brownies

Adapted slightly from Ina Garten

2 sticks (1 cup) butter

2 cups semi-sweet chocolate chips

3 ounces unsweetened chocolate

3 eggs

1 1/2 tablespoons instant coffee powder (I used whole coffee grounds)

1 tablespoon vanilla extract

1 cup+2 Tbsp. sugar

1 cup+2 Tbsp. flour, divided

1/2 Tbsp. baking powder

½ tsp. salt

Preheat oven to 350 degrees F. Grease and flour a 13 by 9-inch sheet pan.

Melt together the butter, 1 cup chocolate chips, and unsweetened chocolate in a saucepan over medium heat, stirring constantly. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. (I didn’t cool mine completely, and it turned out okay.)

Stir together remaining 1 cup chocolate chips, flour, baking powder and salt. Stir into cooled chocolate/butter mixture. Pour into prepared pan.

Bake for 25-30 minutes, or until tester just comes out clean. Cool thoroughly, refrigerate well and cut into squares.