Show-stopping brownies
Recently, I made these for an island potluck. One of the guests I met at this potluck wanted the “The Only Brownie Recipe You’ll Ever Need”, as she described it. So when you have the pot-luckin’ quandary of what to make, try this recipe for its outrageous fudgy-mocha profundity.
Outrageous Brownies
Adapted from The Barefoot Contessa by Ina Garten,
Adapted from The Barefoot Contessa by Ina Garten,
20 very large brownies (or 54 smaller, more reasonable squares, depending on your whim)
55 min – 20 min prep
1 lb. unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces semi-sweet chocolate
6 extra-large eggs
3 tablespoons instant espresso powder (much better than instant coffee, which will do, in a crisis)
2 tablespoons pure vanilla extract
2 cups sugar, scant
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts or pecans
1 lb. unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces semi-sweet chocolate
6 extra-large eggs
3 tablespoons instant espresso powder (much better than instant coffee, which will do, in a crisis)
2 tablespoons pure vanilla extract
2 cups sugar, scant
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts or pecans
Preheat oven to 350*.
Butter and flour a 12x18x1 inch baking sheet.
Butter and flour a 12x18x1 inch baking sheet.
Melt together the butter, 1 lb. of the chips, and the semi-sweet
chocolate in a medium bowl over simmering water (or use the microwave method, one minute, at a power level of about 40%, watching carefully,.stirring with a good silicone spatula, in between jolts, until just melted).
Allow to cool slightly.
In a large bowl, stir thoroughly (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 c 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 or until a toothpick comes out clean.
Do not overbake, as with any good brownie.
Allow to cool thoroughly, refrigerate, and cut into squares.
chocolate in a medium bowl over simmering water (or use the microwave method, one minute, at a power level of about 40%, watching carefully,.stirring with a good silicone spatula, in between jolts, until just melted).
Allow to cool slightly.
In a large bowl, stir thoroughly (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 c 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 or until a toothpick comes out clean.
Do not overbake, as with any good brownie.
Allow to cool thoroughly, refrigerate, and cut into squares.
Ina’s notes: Flouring the chips and walnuts keeps them from sinking to
the bottom.
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. The brownies freeze well (for several months, as if they would last that long…).
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. The brownies freeze well (for several months, as if they would last that long…).
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