I have set up this blog to document my goal to make all of the brownie recipes that I have accumulated over the years, but have not taken the time to try.
The time is now.
I will be posting a new recipe about twice a month, and I am really looking forward to sharing the results in my search for brownie excellence. My preferred style of brownie is thick and fudgy, but I’m not one to turn away a cakey style either. In fact, I don’t think I’ve ever turned away a brownie before.
Crazy? Eh, I’ve been called worse.
Let’s begin my brownie journey with what I consider to be the gold standard for brownies – Ina Garten’s Outrageous Brownies.
Consisting of unsweetened chocolate, melted semisweet chocolate, chocolate chips, espresso powder and just enough flour to hold everything together, these are *it*. Intense, with a hit of coffee flavor that really accentuates the overwhelming chocolate-ness. They are not time intensive, you can have a tray of these in the oven in about 15 minutes.
The good news? The recipe makes a lot. Great for a crowd.
The bad news? The recipe makes a lot. Bad if you don’t have a crowd.
Yes, I know, you can scale the recipe down. But that takes the fun out of having these fudgey gems of chocolate goodness in your freezer for emergency situations.
Like this one: another rock hit the windshield today and now there’s chip to go with the crack from last month.
I think it’s time to head to the freezer.
Outrageous Brownies – adapted from Ina Garten
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
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
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.
Stir together 1 cup of the flour and baking powder. 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 dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.