Ridiculously fudgy brownies spiked with chocolate chips! Plus one batch is big enough to serve a crowd!
4 sticks butter (one pound)
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
7 eggs, large
1 tablespoon instant coffee
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees. Line a half baking sheet (18 x 13 inches) with non-stick foil.
Gently melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl in the microwave. Stop to stir at 30 second increments until the mixture is smooth. Allow to cool slightly.
In a large bowl, whisk together the eggs, instant coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, whisk together the flour, the baking powder, and salt. Add the remaining chocolate chips to the flour mixture and toss. Add this flour mixture to the cooled chocolate mixture and stir to combine. Pour into the baking sheet and smooth the top with an offset spatula.
Bake for 20 minutes, then using hot pads, tap the pan against the rack a couple times to remove any air pockets. Bake for another 15 minutes, until a toothpick comes out clean.
Let cool to room temperature on a wire rack then refrigerate. When cold, cut and serve.
Adapted from Ina Garten’s Outrageous Brownies.
Ina always uses extra large eggs and I prefer the more standard large eggs. Adding an extra egg to her recipe makes sure there’s enough egg for this brownie recipe. One source said to add a tablespoon of water to the extra egg, but I did not do this.