Description

Dense, ultra‑fudgy brownies inspired by Ina Garten’s famous recipe—loaded with butter, three kinds of chocolate, a hint of coffee, and crunchy walnuts. They bake in a half‑sheet pan, develop a crackly top, and slice into bakery‑style squares after a thorough chill.

Ingredients

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Chocolate & Butter (Melt)

1 lb unsalted butter (cut into pieces)
16 oz semi‑sweet chocolate chips, for melting
6 oz unsweetened chocolate, chopped

Wet Base

6 extra‑large eggs (room temperature)
3 tbsp instant coffee granules
2 tbsp pure vanilla extract
2 1/4 cups granulated sugar

Dry Ingredients

1 1/4 cups all‑purpose flour (divided (see steps))
1 tbsp baking powder
1 tsp kosher salt

Mix‑Ins

12 oz semi‑sweet chocolate chips, for mix‑ins
3 cups walnuts, chopped

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Instructions

Preheat & Pan: Heat oven to 350°F (175°C). Grease a 12×18×1‑inch half‑sheet pan and dust with flour (line with parchment for easy release).
Melt chocolates: Over a simmering pot (double boiler), melt butter, 16 oz semi‑sweet chips, and 6 oz unsweetened chocolate until smooth. Remove from heat; cool slightly.
Stir wet base: In a large bowl, stir together eggs, instant coffee, vanilla, and sugar (do not beat).
Combine: Slowly stir warm melted chocolate into the egg mixture until combined. Let cool to room temperature.
Dry mix: Sift together 1 cup of the flour, baking powder, and salt. Fold into cooled batter just until incorporated.
Coat mix‑ins: Toss walnuts and remaining 12 oz chips with remaining 1/4 cup flour; fold into batter. Spread evenly in prepared pan.
Bake & rap: Bake 20 minutes, remove pan and rap firmly against oven rack, then return to oven and bake ~15 minutes more.
Test & cool: Brownies are done when a toothpick comes out with a few moist crumbs (not wet batter). Cool completely in pan on a rack, then chill for clean cuts. Slice into 20 large squares.

Notes

For extra shine and crackle, sprinkle 2 tbsp sugar over the surface before baking. Chilling for at least 2 hours (or overnight) makes slicing neater. Store tightly wrapped at room temperature up to 3 days, or freeze up to 2 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 650
Sugar: 45
Sodium: 180
Fat: 45
Saturated Fat: 22
Carbohydrates: 60
Protein: 8
Cholesterol: 115