Some Outrageous Brownies
February 18, 2008
ahh Ina…seriously, you found the right profession when buying Barefoot Contessa all those years ago. I haven’t yet made a recipe of yours that isn’t fantastic!
OK, so I know she can’t hear me, but sometimes I just need to get the voices out of my head….. 🙂
After 5 years of knowing about the existence of these brownies and hearing all the raves on my cooking board, I only JUST made them for the first time a couple of weeks ago (yes, I’m slow to post recently). The only thing that was stopping me from making them was the fact that I don’t ever have instant coffee powder in the house. But nonetheless, I finally decided to forego the powder and make the brownies without it.
WOW!! They turned out just half a notch below outrageous for me but still were out of this world. I know that half a notch was the missing coffee powder and now I’m bound and determined to buy some before I get the hankering to make them again. I made the full recipe, fully knowing how many brownies this would yield, and brought half of them to work where I knew sweet treats are always very much appreciated. As it turns out, my office was having a week from hell and these brownies were the exact “pick-me-up” that everyone needed. I have a few other homemade brownie recipes I want to try before I go and say that this will be the only one that I use but for now, it’s right at the top of my list.
Ina’s Outrageous Brownies
source: The Barefoot Contessa Cookbook
This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook
- 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 (I omitted)
- 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.
Prep time: 15 minutes
Cook time: 30 minutes
Yields: 20 large or 48 human-size brownies