| These outrageous brownies are from The Barefoot Contessa Cookbook. I’ve made these several times and everyone seems to love them. They are a heavy brownie and kind of like fudge. Ina Gartner sold them from her Barefoot Contessa shop and I’ve watched her make them on Foodnetwork. I’m including a picture of brownies I made recently.1 pound unsalted butter 1 pound plus 2 cups semisweet chocolate chips, (divided in half) 6 ounces unsweetened chocolate 6 extra-large eggs 1 tablespoons instant coffee powder (optional) -brings out chocolate flavor 2 tablespoons real vanilla extract 2 1/4 cups sugar 1 ¼ cups flour, (divided in half) 1 tablespoon baking powder 1 teaspoon kosher salt 3 cups large diced walnut piecesPreheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. (I’ve also used 2- 9×13 pans,lined in foil and sprayed with pam)Melt together the butter, divided 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 the divided flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with divided flour to coat (this helps the nuts and chips not sink to the bottom of the pan). 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 overbake! Cool thoroughly, refrigerate well and cut into squares. Best made the day before and refrigerated so they cut easily. |
This recipe is linked to Tempt my tummy Tuesday, Tuesday at the table, Balancing Beauty and bedlam, Ultimate recipe swap
Oh, wow! These look divine!!