Saturday, June 12, 2010

Outrageous Brownies

I was finally able to say "thank-you" to Shawns family the way I like to. They have been so kind with including me and inviting me to their home to meet their family. Last time, I made them No-Bake Cookies but they didn't set in time. This time, they invited me to their memorial day cookout so I was prepared and baked some brownies the night before. I have had my eye on these Outrageout Brownies from Ina Garten on the These have seriously been in my recipe box for over a year. They have rave reviews and also I think we have a similar brownie at the bakery I work at (Bakery Gingham) and it is just FABULOUS and fudgey!

These turned out pretty good except for one thing...mine were a little crumbly and I think I know why. I was getting impatient with the cooling process and added the warm chocolate mixture to the egg mixture a little too soon, I think the chocolate was a little too warm for the please wait because these will be the best brownies you ever had! Nonetheless, I ate like half the enjoy! (ps, origional recipe calls for walnuts which I ommited, also it makes a TON of they're GREAT for a crowd)

Outrageous Brownies


1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt


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 overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.



Allie said...

I like this recipe- generally I stick to either cocoa powder or the fancy-dancey unsweetened chocolate. This was one of the first recipes I have seen that uses bittersweet chocolate chips, so way to go you! These look really great!

Mari said...

These sounds sinfully delicious! Thanks for sharing the recipe!

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