Tuesday, July 15, 2014

Outrageous Brownies



OK people, these things were quite amazing.  A person, that will go unnamed for security purposes, actually had 6 of them in one day...

Listen to the directions though and refrigerate them when they are cool.  We ate them warm, and they were fine, but the next morning... THAT was when all reason went out the window and the unnamed suspect ate a whole lot more than they should have.  The recipe makes a ton, which is awesome considering most brownie recipes call for an 8x8 pan. Really?  As if you only want 9 brownies?
Anyways, make these and you'll thank me later.  Enjoy!






I purchased the cute melamine green/teal stand at Target, but I just looked and it looks like it's sold out. It's part of the Oh Joy! Collection though, and there are still some darling plates and other items that match. Or, check your local Target to see if they still have them. 




OUTRAGEOUS BROWNIES

Ingredients

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Read more at: http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3.html?oc=linkback
Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow 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 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. 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.


**  "Rap"  means to pick up one side of the baking sheet and let it drop down and then pick up the other side and have it do the same thing.  Evidently it makes for a fudgier brownie, or a more fudge like brownie if you prefer correct grammar.