Outrageous Brownies
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I feel the need to first tell you that while halving the original recipe, I did more math than I have since my freshman year of college. If the US used weight rather than volume in cooking and baking like the rest of the world, halving recipes would be so much easier. And with that said…
The baking blog world as been proclaiming these the best brownies EVER EVER EVER for years now, so I figured it was time I try them for myself. They are super rich, incredibly moist, and have a great texture, but–and I know I’m in the minority here–they’re not my favorite. And they’re definitely not one bowl brownies like my go-to recipe. However, I bagged them up and gave them to friends and I don’t think anyone left even a crumb, so I know other people liked them.
Has anyone else tried these? What did you think?
Photos of the process here.
Ingredients
1 cup (2 sticks) unsalted butter
8 ounces plus 6 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
1 1/2 tablespoons instant coffee powder (I omitted this)
1 tablespoon vanilla extract
1 1/8 cups sugar
1/2 cup all-purpose flour plus 1/8 cup, divided
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups diced walnut pieces (I omitted this)
Preparation
- Preheat over 350 degrees F. Grease and flour a 9″ x 13″ baking dish.
- Melt together the butter, 8 ounces 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 1/2 cup of the flour, baking powder, and salt. Add to cooled chocolate mixture. Toss the walnuts and 6 ounces of the chocolate chips with 1/8 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. Cool thoroughly, refrigerate, and cut into squares.
Recipe adapted from Food Network.
Comments
8 Responses to “Outrageous Brownies”
I loved them !!!!!!!!!
They were pretty great brownies. I lost track of how many I actually ate, but suffice it to say, it was more than just the four that you’d given me, thanks to those who were willing to share. I’m not sure I have a favorite brownie recipe…since ripping open a box of Ghiradelli brownie mix doesn’t really count.
Tried them and loved them, though they are not my favorite to make, in part because of the prep time needed. I prefer brownies that I can whip up in less than 5 minutes. But overall the taste and texture was spot on!
I think I really did laugh out loud when I read your first paragraph. I feel like I did the same thing when I tried to cut down the recipe.
I agree, these aren’t my favorite. But they are very good. These are the type of brownie I’d eat cold or frozen, but not warm a la mode. 🙂
I don’t think I’ve ever made these. When I want brownies (which isn’t very often… so many other desserts), I prefer to use the One Bowl Brownie recipe from inside a box of Bakers chocolate. It’s just too darn easy to make even when I top mine with a drizzle of bourbon right out of the oven. Yummy!
ergh. the only thing that sucks about being a baker is doing math.
these look divine! i am game for anyone that claims to have a really good brownie recipe. thanks 🙂
Wow! These look great!!!
This is Ina Garten’s (The Barefoot Contessa) recipe. I personally LOVE this recipe (with the coffee), and everytime I bring it to an event or party everyone asks for the recipe. Be warned- these are dense and fudgy. They are not cakey brownies!
Also, your recipe omitted a step. About half way through the baking time Ina reccomends rapping the pan onto the counter (to remove the air bubbles). This makes the brownies very dense…YUM!