Monday, August 24, 2009

Ina Garten's Outrageous Brownies

Last week, I said I wanted to make brownies, and I found this recipe in the archives of the Food Network. But it called for 1 pound of butter, which I didn't have. So I made brownie cookies instead. Today, I had all the ingredients in hand so I decided to finally make it. I'm glad I did, because these brownies are pure chocolate heaven. So yummy! I modified this recipe a little and substituted the unsweetened chocolate with more semi sweet chocolate chips, totalling to 30 ounces of chocolate chips.

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) 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.

2) Preheat oven to 350 deg. F. Grease and flour a 13 x 18 x 1 1/2 inch pan.

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.

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