Tuesday, April 7, 2009

Outrageous Brownies!

I think this brownie recipe was made for Ray. Ray is my coworker and a very close friend and loves to tell how he likes to make brownies and mid-way through baking, take them out and hit the pan on the counter to make a really dense brownie. Well today is Ray's birthday and I wanted to make something for him that he would really really enjoy. Happy Birthday Ray!

I am not the hugest chocolate fan, especially in baked goods, but these brownies do live up to their name...they are definitely outrageous. They are extremely dense but melt in your mouth. The walnuts provide a nice contrast in texture. The coffee lends a subtle flavor under the main chocolate attraction. And they have just the right amount of sugar to keep my sweet tooth happy while still providing a rich, tasty treat.

I will warn you that this recipe makes a lot of batter and a really large bowl is needed to make these. I had to switch out bowls when I things got to be too much. I made a full recipe and used 2 9x13 pans which seemed to work well. You can easily halve this recipe and bake in 1 9x13 pan.

Ina's Outrageous Brownies (from Ina Garten via Food Network)
Makes 20 large or about 40 smaller brownies, depending on cutting preference

1 pound unsalted butter, softened
1 pound plus 12 oz semisweet chocolate chips (divided into 1 pound for melting and 12 oz chips)
6 oz unsweetended chocolate
6 extra-large eggs
3 Tbsp instant coffee powder
2 Tbsp vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour (1 cup for batter, 1/4 cup mixed with nuts and chocolate chip)
1 Tbsp baking powder
1 tsp kosher salt
3 cups diced walnut pieces (I roasted whole walnuts for about 8 min before cooling and dicing)

~Preheat oven to 350 degrees F. Grease and flour a 13 x 18 x 1 1/2-inch sheet pan.
~Melt together the butter, 1 pound of semisweet chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. In a large bowl, 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 batter. Do not over-bake. Cool thoroughly, refrigerate well and cut into squares.



Anonymous said...

I loved these as well. I enjoyed them straight from the fridge, nice and cold and fudgy!

Siri said...

I've been on the look-out for a serious brownie recipe. These look deep and intense! I love the added coffee powder and walnut pieces.


Jayme said...

This is my go-to brownie recipe. I love Ina!

I love serving these brownies warm with vanilla ice cream on top.

zara said...

Must be time for brownies I made those these weekend too! Yum!

(Although mine turned out differently but that's because I am a horrible baker, they still tasted good though - with all that butter and chocolate how could they not!)

Ramya Kiran said...

I love Brownies!! and your Brownies looks damn attractive and tempting. I've bookmarked your recipe :)

Mary said...

You take such pretty pictures of your food. They look yummy!

Unknown said...

Find more Outrageous Brownies in my recipe blog search:

ashley said...

i've been dying to try these! they look so good especially with that big glass of milk!

h2babe said...

This is on my list to make as well. I love Ina!!