Ina Garten (aka, the Barefoot Contessa) is my biggest foodie inspiration. I am an avid entertainer and party planner (someday soon I'll post about the amazing party we hosted this weekend) and one of the tricks of hosting such gatherings is making food ahead. Which I love to do. And so does Ina. Her recipes are always amazing and her laid back approach to great food is equally amazing.
Ina's Outrageous Brownies have always been on of our favorites. They are outrageously rich, chocolaty and pretty downright sinful. I stick to the recipe but divert at a few points.
*The pan size. The recipe calls for a 12 by 18 pan but I have found after baking dozens and dozens of batches that I prefer the thickness of the brownie that a 9 by 11 pan offers.
*I also like the taste of using Ghiradelli Bittersweet Chocolate as opposed to the mixture of semisweet and unsweetened chocolate. But that is a total taste preference issue. To each their own on that.
*Also, the recipe calls for preparing the pan with butter and flour. This has never worked successfully for me. Parchment paper is, without a doubt, the only way I can acheive perfect results time and time again.
Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened 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
Directions:
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet (again, if you want thicker brownies, use a 9 by 11 pan and I use parchment paper instead of butter and flour.)
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate ( I use strictly bittersweet 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 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 the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 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 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate ( I use strictly bittersweet 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 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 the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
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| Sometimes I leave them plain & other times I'll add a little something special. |
Bake for 20 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 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Happy Monday! Maybe the day will include making a batch of these? And don't forget you have until Wednesday to enter the cozy hat giveaway.
