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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 30 |
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My husband says these brownies are both from heaven because they taste so amazing and hell because they are so fattening, so that's what I call them. They are baked in a 13 by 18 by 1 1/2-inch sheet pan but only contain one cup for flour! Read more ! They are rich, company worthy, and will melt in your mouth. The combination of different chocolate chips really make these brownies sing. Note: These brownies are an adaptation of Ina Garten's Outrageous Brownie recipe which is from her book, The Barefoot Contessa Cookbook. Ingredients:
1 pound unsalted butter at room temperature |
1 pound high-quality semisweet chocolate chips |
12 ounces semisweet chocolate chips (i recommend the following quantities/types of chocolate chips: 4 oz of toll house regular sized chips, 2 oz of toll house mini-chocolate chips, 4 oz of callebaut chunks, 2 oz of big, fat guittard chips |
6 ounces unsweetened chocolate |
6 extra-large eggs |
3 tablespoons instant coffee powder |
2 tablespoons 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 chopped pecans - this is totally optional. the brownies will still come out great without the added nuts. just decrease the cooking time to about 25 minutes. |
Directions:
1. Preheat oven to 350F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. (I use Pam with Flour)
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. (FYI - this helps the nuts and chips to be suspended in the batter and not sink to the bottom during cooking.) 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. Also rotate the pan halfway to ensure even baking. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
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