Saturday, May 5, 2007

Outrageous Brownies

I thought I'd give from-scratch brownies a try this weekend since we need a delicious dessert for our Cinco de Mayo party. This recipe has been getting raves and I saw Ina make it on her show recently. They taste intensely chocolatey! Ina recommends keeping these brownies in the fridge instead of serving them at room temperature.



Ina's Outrageous Brownies

1/2 pound unsalted butter
1/2 pound plus 6 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 extra-large eggs
1.5 tablespoons instant coffee powder (I omit this ingredient)
1 tablespoons real vanilla extract
1cup + 2 tbsp sugar
0.625 cups all-purpose flour, divided (1/2 cup for batter and 2 tbsp cup in the chips and nuts)
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1.5 cups diced walnut pieces (also optional, I left them out)

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 1 1/2-inch sheet pan. (325 degrees if using a dark non-stick pan)

Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler (I did this step in a glass dish in the microwave at 30 second intervals). 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 flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 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 overbake! Cool thoroughly, refrigerate well and cut into squares.

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