Thursday, December 15, 2011

Outrageous Brownies

Perfect Pairing:  A crowd of chocolate lovers

I apologize in advance for sharing this recipe.  These brownies will not be tagged with “healthy”.  I did not come up with the name Outrageous Brownies, but it is fitting.  My cousin, Julie, made these over the summer and everyone loved them.  I recently made them for a family get together, and received lots of compliments.  These are not your everyday, cake-like brownies.  There is only 1 ¼ cups of flour in the entire batch.  That tells you something.  There is also a LOT of chocolate involved! 

This is a Barefoot Contessa recipe.  Ina (Barefoot Contessa) often includes instant coffee in chocolate desserts because she says it balances out the chocolate without adding a coffee flavor.  I could detect a slight coffee flavor in these brownies so if you are not a fan I am sure it could be reduced.  I opted to make them without walnuts. 
I lined the pans with foil before baking the brownies so they were easy to lift out and slice. I would recommend refrigerating them overnight before slicing.  It will make your life a lot easier.  I cut off the edge so that they all have straight lines.  What you do with those “scraps” is up to you!
The Perfect Pairing for these brownies is a crowd of chocolate lovers.  Ina’s original recipe called for a 12x18x1 inch pan.  I do not have one of these, so I had to improvise.  I used 2, 9x13 pans and it worked perfectly.  That is a LOT of brownies so you will want a crowd to help you out or you could reduce the recipe. 

Outrageous Brownies
Adapted by Lindsay at Perfecting the Pairing from Barefoot Contessa

·         1 lb unsalted butter
·         1 lb plus 12 oz semi-sweet chocolate chips, divided
·         6 oz unsweetened chocolate
·         6 eggs
·         3 Tb instant coffee granules
·         2 Tb vanilla
·         2 ¼ cups sugar
·         1 ¼ cup flour, divided
·         1 Tb baking powder
·         1 tsp salt
·         3 cups chopped walnuts (optional)
Preheat oven to 350 degrees F.  Line 2, 9x13 pans with foil and spray with cooking spray.  In a double boiler over simmering water melt the butter, 1 lb of chocolate chips and the unsweetened chocolate.  Allow to cool slightly.  In a large bowl stir the eggs, instant coffee, vanilla and sugar.  Stir in the cooled chocolate mixture and bring to room temperature.
Once the mixture has cooled add 1 cup of the flour, baking powder and salt.  Toss the remaining 12 oz of chocolate chips and walnuts (if using) in the remaining ¼ cup of flour and add to the batter.  Pour into the baking dishes, evenly distributing the batter.
Bake for 20 minutes, then rap the dishes against the oven shelf to force out any extra air. Bake for another 15 minutes, until a toothpick comes out clean.  You do not want to overbake these so the toothpick may have a few crumbs.  Allow to cool and refrigerate.  They are much easier to cut when cool.


  1. These look amazingly delicious..Thanks for sharing. Jumped over from Tastespotting.

  2. I AM A BIG FAN! :) This looks great!

  3. Leave it to Julie to find amazing brownies. This look fabulous!!!

  4. oops - **these** look fabulous :)

  5. Amazing! I made these and they turned out great. Very rich though. Very, very rich. And the recipe is enough for 20+ brownies.

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