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Outrageous Brownies

November 12, 2008

I’ve talked about how certain ingredients blend well with chocolate to complement its flavor like peanut butter or coffee but I’ve also noticed that a chewy texture is also important.  Most brownie recipes I’ve come across and most brownies I’ve eaten have always had a cakey texture and while I enjoy chocolate cake, when I eat a brownie, I want to eat a brownie — not cake.  These brownies come out crisp yet moist, with a texture somewhere perfectly between cake and fudge, and most importantly they’re chewy.  So chewy.

They were made to accompany this week’s past game night so the added caffeine was a welcomed addition.  It enhanced not only the flavor of the chocolate but the intensity of the games.  I was hoping for some leftovers to bring to work the next day but after thirds and fourths, I had only a plate of crumbs the next morning.  This recipe is, of course, a winner for sure 🙂

Outrageous Brownies

Outrageous Brownies

Outrageous Brownies, from The Barefoot Contessa’s cookbook

Ingredients

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

Directions

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.

Notes

I halved the recipe and still had enough to feed about fifteen people.  I also made them thinner than usual so I could say they’re 100 calorie bars even though they weren’t so people would feel less guilty eating them.  I omitted the nuts just because I didn’t have any on hand but these brownies are just as wonderful without the added texture, staying perfectly chewy, smooth and melt-in-your-mouth.  The recipe is otherwise quite perfect as is, though I would consider a tall glass of cold milk to be a must-have.

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