Tuesday, December 19, 2006

Outrageous Brownies

The Barefoot Contessa has done it again! After I first saw her make these brownies on her food network show, I just couldn't believe the amount of chocolate she put in this recipe. The brownies just looked so unbelievably scrumptious and divine. Nowadays, the contessa sells the brownie mix at fine food stores, but it's really not the same. One thing to keep in mind, though, is to NOT OVERBAKE the brownies. That's the key to the perfect brownie. These are perfect brownies for those chocoholics out there...and you know who you are!

INGREDIENTS (makes 20 large brownies)

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces bitter chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 cups chopped walnuts
Preheat the oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of the 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 the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow cooling 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 the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, and then add them to the chocolate batter. Pour onto the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

Outrageous Brownies (c) 1999 by Ina Garten

1 comment:

Patty said...

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Patty
Denver, CO