Well, here are the aforementioned incredibly Outrageous Brownies, really! I know you all have your favorite brownie recipes with the frosting, or confectioners sugar artfully dusted atop, however, with no offense to any bakers reading, these are the ultimate, hands down. I actually didn't really care too much for brownies before I tried these because they were either too dry, or too sweet (believe it or not) or just kind of boring, but leave it to Ina Garten (once again) and she has mastered the art of fine brownie making, and thankfully, I think I have replicated it. (And, no, I am not receiving any kick-backs from The Barefoot Contessa, darn it all anyway!) Enjoy, they really are Outrageous!
Makes 20 large brownies.
- 1 pound unsalted butter
- 1 pound plus 12 oz. semisweet chocolate chips (go for the Tollhouse)
- 6 oz. unsweetened chocolate
- 6 extra large eggs
- 3 T. instant coffee granules (optional, I've never added)
- 2 T. pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 T. baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts (if you're not allergic, they really make a difference in flavor)
Preheat oven to 350 degrees. Butter and flour a 12x18x1-inch baking sheet (this is crucial, don't skip this step!) emphasis mine. Melt together the butter (yes, the whole pound), 1 pound of the chocolate chips and the unsweetend chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir, do not beat, the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture (slowly, always whisking) and allow to cool to room temperature.
In a medium bowl, sift together the 1 cup of flour, baking powder, and salt. Add to the cooled chocolate mixture. Toss the chopped walnuts and remaining 12 oz. chocolate chips with the 1/4 cup flour, then add them to the chocolate batter. (Don't skip this either or they will sink to the bottom of your pan). 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. (You can always cut the large squares into four small ones as I usually do for my kiddos as these are very rich, great with a dollop of vanilla ice cream!) Have fun with them!
*Fun Calendar Note: For Valentine's Day, use a heart shaped cutter and save the leftovers for sprinkling on ice cream.
"Tis merry, merry in the spring, and merry in the summer time, And merry when the great winds sing through autumn's woodlands brown~~And in the winter, wild and cold, "tis merry, merry too." ~William Howitt