Outrageous Brownies (Ina Garten)


 

 

 

 

Outrageous Brownies

 

Outrageous Brownies

                                Cut into 5cm squares, dusted with icing sugar

Brownie with ice cream & cocoa

                               or cut round with a scoop of ice cream & cocoa

Copyright 1999, The Barefoot Contessa Cookbook

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

Another delicious recipe from The Barefoot Contessa, Ina Garten. I make these alot, I cut them into about 5cm squares  or any other shape & then freeze them individually for those days when only chocolate will do. I get about 54 squares out of this recipe

Prep Time:

30 min

Inactive Prep Time:

hr min

Cook Time:

30 min

Level:

Intermediate

Serves:

20 large brownies

Ingredients

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces 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 cup for batter and 1/4 cup in the chips and nuts
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 cups diced walnut pieces

Directions

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter 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 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup 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.

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