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| Outrageous brownies! |
I love Ina Garten's recipes! Most of them are easy to follow, but her recipe for Outrageous Brownies, which are out-of-this-world delicious just didn't work for me. The problem for me was the quantity of brownies that were made from her recipe--it calls for a pound of butter.
I've modified the recipe to fit a 9" x 13" baking pan. They are just as outrageously yummy, but in a much more manageable size.
Recipe note: I always toast my walnuts before adding them into a recipe. It improves the flavor and adds a bit of crunch!
Outrageous Brownies
Ingredients
1 cup (2 sticks) unsalted butter
8 ounces (1 1/3 cups) plus 6 ounces (1 cup) semisweet
chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
2 teaspoons instant coffee powder (I use Busteca Expresso powder)
1 tablespoon vanilla extract
1 1/8 cups sugar
1/2 cup all-purpose flour plus 1/8 cup, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups diced walnut pieces
Preparation
Preheat over 350 degrees. Line a 9” x 13” baking pan with
parchment paper overlapping the long sides to form handles. Spray the parchment
paper with baking spray.
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. Add to the chocolate batter, stirring gently. Pour into prepared
pan.
Bake for about 25- 30 minutes, or until tester just comes
out clean. Cool thoroughly, refrigerate, remove brownies from pan and cut into 24
to 30 squares. Serve at room temperature (These are very rich!).
If you want to try Ina Garten's original recipe, you can find it here.
If you want to try Ina Garten's original recipe, you can find it here.
