This is a printer-friendly version of an article from Zip06.com.

And Now for Something Very Chocolate

I wanted to make something chocolate for two events, two days apart. I wanted enough dessert for six people for dinner at my house (one a pastry chef) and two days later, for 11 people. As far as I know, no one doesn’t like chocolate.

I considered making my Coca-Cola cake, which everyone likes, but knew I would be making that for a party over Labor Day wevekend, and that some of the same friends will be at that party.

Then I thought, brownies.

My favorite recipe for that is from Ina Garten’s first cookbook. I think I have every cookbook she has written and every recipe is perfectly written, fairly easy to make, and works every single time. Sometimes the yield seems a bit off, and this is the case with this recipe. It uses an entire pound of butter and the recipe, she says, makes 20 servings, but those are really big brownies. For me and my friends, it makes 40 portions. Even if someone wants two or more, these brownies will be a perfect dessert for both of my dinners.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Outrageous Brownies

Adapted from The Barefoot Contessa Cookbook

by Ina Garten (Clarkson Potter/Publisher, New York, 1999)

I have adapted this a bit, and have certainly changed the yield, which Ina Garten says will make 20 brownies. I cut it into 40 brownies. I also bake for a total of 28 minutes, total. The baked brownies freeze beautifully.

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips (separated)

6 ounces bittersweet chocolate

6 extra-large eggs (or 7 large eggs)

2 tablespoon instant coffee granules

2 tablespoons pure vanilla extract

2 ¼ cups sugar

1 ¼ cups all-purpose flour (separated)

1 tablespoon baking powder

1 teaspoon salt

3 cups chopped walnuts or pecans (I toast the nuts)

Preheat oven to 350 degrees.

Butter and flour a 12-inch by 18-inch by 1-inch baking sheets.

Melt together the butter, 1 pound chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together eggs, coffee granules, vanilla, and sugar. Stir in warm chocolate mixture into the egg mixture and 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 walnuts and 12 ounces of chocolate chips in a medium bowl with ¼ cup flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake 18 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 10 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 42 brownies.

These brownies freeze beautifully. I put the brownies, maybe 6 at a time, in waxed paper, then in foil, then in a zippered bag. They thaw in around 30 minutes. They are even more delicious warmed with ice cream.