I made these brownies tonight and they are delicious. I highly recommend trying them. The recipe was published in Ina Garten’s first cookbook, The Barefoot Contessa Cookbook, but is also available here:
Now, to be honest, I’m also a fan of boxed brownies. I love them. These are nothing like those, however. These are more like the dense extra-chocolatey brownies you buy from a bakery or gourmet shop. There are chocolate chips and walnuts in the batter which adds some texture. It’s hard to describe but they aren’t as sweet or light as boxed brownies. My husband doesn’t agree with that description, by the way; I’m probably explaining it poorly. They are very rich. Maybe it’s just a different flavor due to the coffee (I may cut down next time) and the combination of semi-sweet and unsweetened chocolate. Whatever it is, it’s really, really good!
I probably undercooked them a bit as you can see (though the toothpick did come out clean). But undercooked beats overcooked any day when you’re talking brownies.
If you cut these in large squares, they would be a complete, perfect dessert with a scoop of vanilla ice cream.