Outrageousbrownies Recipes

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OUTRAGEOUS BROWNIES



Outrageous Brownies image

These are from the Barefoot Contessa by Ina Garten and they are outrageously good--the best brownie I've ever had.

Provided by evelynathens

Categories     Bar Cookie

Time 55m

Yield 20 large brownies

Number Of Ingredients 11

1 lb unsalted butter
28 ounces semi-sweet chocolate chips, divided
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, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Steps:

  • Preheat oven to 350°.
  • Butter and flour a 12x18x1-inch baking sheet.
  • Melt together the butter, 1 lb. of the 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 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 oz of chips in a medium bowl with 1/4 c 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 dough.
  • Bake for about 15 minutes, until a toothpick comes out clean.
  • Do not over bake!
  • Allow to cool thoroughly, refrigerate, and cut into squares.
  • Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
  • It is very important to allow the batter to cool well before adding the 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



Outrageous Brownies image

This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 large brownies

Number Of Ingredients 11

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

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 12 x 18 x 1-inch baking sheet.
  • Melt together the butter, 1 pound of 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 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.

OUTRAGEOUS BROWNIES



Outrageous Brownies image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 20 large brownies

Number Of Ingredients 11

1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
  • Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
  • Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
  • Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
  • This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

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