I have to make a half-sheet of nut brownies for Friday. I've been making Ina's Outrageous for years now. But I just ran into Zingerman's (from Ann Arbor, Michigan) and it's a slightly simpler recipe, yet promises the same hedonistic rush of chocolate bliss.
Here's the recipes. Has anyone been blessed enough to have enjoyed both and can give a decidedly biased opinion??
Zingerman's Magic Brownies
(Double this to match Ina's volumn)
13 T butter
6.5 oz unsweetened chocolate
1.5 C cake or all purpose flour
3/4 t baking powder
1/2 t salt
4 eggs
2 C sugar
1.25 t vanilla
1 C coarse chopped walnuts, toasted
Grease a 13x9x2 inch baking pan. Preheat oven to 325. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring, till chocolate is melted and smooth; set aside to cool. In a small bowl sift together flour, baking powder and salt. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till light yellow and fluffy, scraping side of the bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture; beat on low speed until combined, scraping sides of bowl. Stir in walnuts. Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
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Ina Garten's Outrageous Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound 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 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup 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 over-bake! Cool thoroughly, refrigerate well and cut into squares.
Here's the recipes. Has anyone been blessed enough to have enjoyed both and can give a decidedly biased opinion??
Zingerman's Magic Brownies
(Double this to match Ina's volumn)
13 T butter
6.5 oz unsweetened chocolate
1.5 C cake or all purpose flour
3/4 t baking powder
1/2 t salt
4 eggs
2 C sugar
1.25 t vanilla
1 C coarse chopped walnuts, toasted
Grease a 13x9x2 inch baking pan. Preheat oven to 325. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring, till chocolate is melted and smooth; set aside to cool. In a small bowl sift together flour, baking powder and salt. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till light yellow and fluffy, scraping side of the bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture; beat on low speed until combined, scraping sides of bowl. Stir in walnuts. Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
*******************
Ina Garten's Outrageous Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound 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 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup 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 over-bake! Cool thoroughly, refrigerate well and cut into squares.
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