Wednesday, December 1, 2010

Outrageous Brownies



Outrageous Brownies!  Yes, they deserve an exclamation point, they are that good. I would love to take credit for this recipe, I really, really would.  Alas, I cannot. It’s all the Barefoot Contessa!

Let’s cover just a few things about these little nuggets of chocolaty goodness.

This recipe makes a huge amount of brownies.  They are great if you are going to a party, baking for a crowd, attending special events, contributing to bakes sales, etc. etc.

Because these brownies are so outrageous, men, women, and children of all ages love them. I’ve brought these brownies to parties and by the time dessert is served ¾ of the plate is gone!

This is probably the most important thing, so listen up and then forget I said anything about it.  These brownies are not a diet delight special.  Yes, they have a pound of butter and over a pound of chocolate, but they are worth it.  Grab some chocolate, forget the calories & the butter and bake up some devilishly, delicious brownies.  You deserve it!

If you are feeling like an extra delectable treat…say it with me… à la mode.

Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 oz semisweet chocolate chips
6 oz unsweetened chocolate
6 large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 C. sugar
1 1/4 C. all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 C. chopped walnuts (Optional)

Preheat oven to 350 degrees F.
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 over bake! Allow brownies to cool thoroughly, refrigerate, and cut into 20 large squares**
**These brownies are really rich so I like to cut them in bars or small squares.  The size you choose is up to you. Go crazy.
Look at all that Chocolate and Butter!

Chocolate and butter melting over a double boiler.

In a separate bowl - sugar, eggs, coffee & vanilla.

Melted chocolate/butter mixture - A glossy chocolate masterpiece.

Chocolate chips covered with flour.  Covering the chocolate chips with flour will ensure that the chips don't sink to the bottom of the pan during the cooking process.

Fresh from the oven.

Cut into desired serving sizes.  

Yum!

1 comments:

joeflats said...

They really are the best brownies ever! Maybe I'll make them for my cookie swap this weekend! YUM!

Kim

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