Friday, June 5, 2009

Barefoot Bloggers Challenge - Outrageous Brownies

The second recipe for the month of May was chosen by Eva of I’m Boring, who has chosen Outrageous Brownies by Ina Garten.

I was a little late in getting this posted due to a trip to Toronto.

I didn't read the whole recipe (a problem I have most of the time) and didn't read the part about tapping out the airbubbles half way through baking. So I have a feeling mine came out too fluffy. I love coffee and chocolate. So these brownies were right up my alley. Since my boys do not like nuts in their food I poured half the batter into my prepared pan and then mixed the nuts into the other half of the batter then baked. My boys enjoyed with warmed up with a mound of ice cream on the side. Mmmmm.......

I will have to say these are not for someone who is watching their diet or cholestoral, 6 eggs is a bit much...

I have to resize my photo and post later.

Outrageous Brownies

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 all-purpose 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


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 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 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of 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 over-bake! Cool thoroughly, refrigerate well and cut into squares.

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