Seriously, seriously rich brownies

These are the Outrageous Brownies from the first Barefoot Contessa cookbook. Ina Garten doesn't skimp on ingredients, and these are no exception. You will be the happy recipient of the undying affection of anyone lucky enough to eat one of these decadent treats, so consider cutting the pieces small for maximum luv. This particular recipe is really more like a cross between fudge and brownies, so if you're a cakey-crumbly brownie person, these will probably not be to your taste.

Makes one 9 x 13" pan.

1/2 lb. unsalted butter

8 oz. + 6 oz. semisweet chocolate chips

3 oz. unsweetened chocolate

3 extra-large eggs

1 1/2 Tbs. instant coffee

1 Tbs. vanilla

1 1/8 cups sugar

5/8 cups flour

1/2 Tbs. baking powder

1/2 tsp. salt

1 1/2 cups chopped walnuts (if you're a nut person - I prefer pure chocolate)

Preheat the oven to 350 degrees F.

Butter and flour a 9 x 13" pan, including the sides.

Melt together the butter, 8 oz. of chocolate chips, and the unsweetened chocolate in a medium bowl 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 and allow to cool to room temperature. **It is very important to allow the batter to cool completely before adding the dry ingredients, or the chocolate chips will melt and ruin the brownies.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 6 oz. of chocolate chips (and walnuts, if using) with 1/8 cup of flour in a medium bow, then add them to the chocolate batter. **Flouring the chips and walnuts prevents then from sinking to the bottom of the batter. Pour into the pan.

Bake for 20 minutes, the rap the pan firmly against the oven shelf to force the air out from between the pan and the dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.

This recipe can be made up to a week in advance, wrapped well in plastic, and refrigerated. I've never seen them last that long, but I've heard it can be done.