I have this little motto: "When in doubt, double!" and for the most part it serves me well. I would so much rather have too much food than not enough. I like to be generous with my food rather than stingy and if I really do make too much, well there is always leftovers or the freezer (or the neighbors).
If you don't own a half sheet pan, it is a great thing to have in your kitchen. I use mine constantly. It is perfect for roasting all sorts of veggies and can double as a cookie sheet. I've also used mine to make granola. I got mine at Williams Sonoma, but they have them everywhere.
The Barefoot Contessa Cookbook
Makes 20 very large brownies
Ina Garten always calls for extra large eggs in her recipes but I always use large with no ill effects.
1lb. unsalted butter
1lb. plus 12 oz. semisweet chocolate chips
6 oz. unsweetened chocolate
6 extra large eggs
3 tbsp. instant coffee granules
2 tbsp. pure vanilla extract
2 1/4 cup sugar
1 1/4 cup flour
1 tbsp. baking powder
1 tsp. salt
3 cups chopped walnuts
Preheat the oven to 350 degrees.
Butter and flour a 12x18x1 inch baking sheet.
Melt together the butter, 1 pound of the 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 in to the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of the flour, the baking powder, and the salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 oz. of the chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour in to the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force air to escape from between the pan and the brownie dough. Bake for 10-15 minutes more, until a toothpick comes out clean. DO NOT OVERBAKE! Allow to cool completely and then cut in to bars.