Friday, April 23, 2010

Ina's Outrageous Brownies

OMG. Seriously, these are some outrageous brownies. They are delicious. For the nut hater/allergy people, you can omit the walnuts but otherwise keep them in because they are great here. The brownies are a little bit fudgy and a little bit cake-y and a whole lot of fantastic. I made these to send as thank you gifts to some people who have been helping me with my job search and I have no doubt they will love them as much as I did. The original recipe make a ton of brownies so I halved it and still made a 9x13 pan. I used a pyrex dish with a curved bottom so that meant that the sides I trimmed off were chef's treat. For the record, I did share with Michael. Mmmmm....

Keep in mind that this recipe is from Ina so you already know that it is neither low in fat, nor low in sugar. Sometimes with her recipes I cut back on the sugar but here I wouldn't change a thing. They are perfect as is.

2 sticks unsalted butter
1 pound semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs or 4 large eggs
1.5 Tbs instant coffee granules (or use leftover coffee grounds but only if your grounds are pretty fine--I wouldn't recommend doing this with F0lgers)
1 Tbs pure vanilla extract
1 heaping cup sugar
1 heaping cup AP flour
1/2 Tbs baking powder
1/2 tsp salt
1.5 cups chopped walnuts (toasted in a 350 oven for 5-8 minutes. Don't skip this step. Really.)

Preheat oven to 350. Spray a 9x13 baking pan and lay a sheet of parchment inside. Spray any exposed parts of the baking pan (parchment doesn't need the spray). Using clothes pins to hold the parchment in place is really helpful. Set aside.

Melt together the butter, 8 oz of chocolate chips (about 1 C) and the unsweetened chocolate in a microwave safe bowl. Microwave on high in 60 second intervals until butter is melted. Stir together until chocolate is melted and the contents are smooth; set aside to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and remaining 4 oz of chocolate chips in a medium bowl with the remaining 1/4 cup of flour, then add them to the chocolate batter. Do not skip this step or your chips and walnuts will sink to the bottom. 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, check using a toothpick and return to oven if need be until toothpick comes out clean. Time depends on your oven and the pan you use. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.

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