Thursday, May 28, 2009

Barefoot Bloggers: Outrageous Brownies

How did I get so lucky - two Barefoot Blogger desert recipes in one month. If you like chocolate you should like this recipe. It is very rich and has a deep chocolate taste. I did leave out the nuts since my wife doesn't like them. I also cut the recipe in half and used a 13x9 pan. Who make a 13x18 pan of brownies??

The website shows this a being a dificult recipe. Well I am not really sure what makes it difficult. The only thing a little out of the ordinary is that you need to melt stuff in a double boiler - not too difficult and you could use the microwave for that step. I did have to double check to make sure I was making everything correctly since you have a big bowl of chocolate and add this little tiny bit of flour but it was correct. The trick with brownies is to cook them until they are just done and they will be nice and moist.

These came out excellent. The one complaint I did have was that the salt was a little much - I would cut that in half next time. I have seen that as a complaint on a lot of Barefoot Contessa recipes but with brownies it is a little hard to know how much to actually put in. Thanks to Eva at I'm Boring for this recipe - I'm always up for a desert recipe.

Outrageous Brownies
Makes 20 large 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
  1. Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
  2. 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.
  3. 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.
  4. 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.


chocolatechic said...

Such a fabulous recipe.

This will probably be my go to recipe for brownies.

Deb in Hawaii said...

These were great! I left the nuts out too.

Tonya @ What's On My Plate said...

i was surprised at the difficult rating as well. maybe they meant difficult for your health if you eat too many!

Anonymous said...

Oh yours look so great! Thank goodness it was such a small amount of flour, I FORGOT to put it in! Whoops. They still turned out fabulously.
~Delta Whiskey

Suzie said...

You ask who makes a 13 x 18 tin of brownies? Well that would be me. In my defence, I think in metric so when I read the recipe it didn't leap out at me as huge. I wound up having to use the bottom of my grill tray as the baking tin. Oh well, at least I have a freezer full of brownies!

Coco Bean said...

Wow, yours turned out fantastic! They look like a magzine cover!

Penny said...

Your brownies look perfect. No need to look for another recipe.

Eva said...

Glad you liked the recipe. I have to agree, definitely not difficult. Ina does tend to go a bit heavy on the salt, I tend to leave it out or just add a pinch and then add to taste with most of her recipes.