Brownies recipes

Barefoot Contessa Brownie

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

OMG! These ROCK! I can't use anything but real butter and real sugar but, if you have have a cheat day these are totally worth it! I like making the chocolate peanut swirl. mmmmmm

I'll definitely try these some time. Maybe to celebrate new year's day! They look really good. Here is my favorite recipe:  the link below. It is super chocolaty, hence the name Ebonies instead of brownies, and only needs cocoa powder (Dutch process is the best.) They freeze well so you can portion control. I like to cut them into 32 servings instead of 16 so that each brownie is only 114 calories. 

Ebonies