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Need a Brownie recipe with pronounced chocolate flavor. So many are just sweet and brown. Advice?
- Thread starter diaokc
- Start date
I really like this one - no nuts, must love pb: REC: Suzanne
Suzanne’s Peanut Butter Brownies
Makes 2 dozen bars
1 cup sifted flour
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 tsp. vanilla
1 can (16 oz) Hershey’s chocolate syrup
3/4 cups smooth peanut butter
1 tbl butter, melted
2 squares (2 oz.) semisweet chocolate (or equivalent in chocolate chips)
1-1/2 tbl. butter
Preheat oven to 350 deg. Grease a 13x9x2” baking pan. Soft flour and salt onto wax paper. Beat the stick of butter, sugar, and eggs in large bowl until light and fluffy (about 5 min.) then stir in vanilla. Stir in flour and salt just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour into prepared pan. Bake for 25 min. or until center springs back when lightly touched - don’t overbake. Cool completely in pan on wire rack. Mix peanut butter with the 1 tbl. melted butter. spread evenly over top of brownies. Melt chocolate with remaining 1-1/2 tbl. butter in a small bowl, in microwave (about 1 min.). Drizzle this across the peanut butter layer in thin lines about 1” apart. Draw a wood toothpick or thin spatula across the lines, alternating directions for decoration. Let chocolate set before cutting into 24 bars.
Suzanne’s Peanut Butter Brownies
Makes 2 dozen bars
1 cup sifted flour
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 tsp. vanilla
1 can (16 oz) Hershey’s chocolate syrup
3/4 cups smooth peanut butter
1 tbl butter, melted
2 squares (2 oz.) semisweet chocolate (or equivalent in chocolate chips)
1-1/2 tbl. butter
Preheat oven to 350 deg. Grease a 13x9x2” baking pan. Soft flour and salt onto wax paper. Beat the stick of butter, sugar, and eggs in large bowl until light and fluffy (about 5 min.) then stir in vanilla. Stir in flour and salt just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour into prepared pan. Bake for 25 min. or until center springs back when lightly touched - don’t overbake. Cool completely in pan on wire rack. Mix peanut butter with the 1 tbl. melted butter. spread evenly over top of brownies. Melt chocolate with remaining 1-1/2 tbl. butter in a small bowl, in microwave (about 1 min.). Drizzle this across the peanut butter layer in thin lines about 1” apart. Draw a wood toothpick or thin spatula across the lines, alternating directions for decoration. Let chocolate set before cutting into 24 bars.
REC: Julia Child's Best Ever Brownies
Julia Child's "Best-ever Brownies"
from Baking With Julia
These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce). The mixing method is unorthodox for a brownie. Half of an egg-sugar mixture is stirred into the melted chocolate and butter, while the other half is whipped until it thickens and doubles in volume. The lightened eggs are folded into the chocolate with a delicate touch, as are the dry ingredients--tricks that enhance the brownies' lovely texture."
18 servings
time to make 40 min 15 min prep
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
1. Center a rack in the oven and preheat the oven to 350°.
2. Sift the flour and salt together and set aside.
3. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
4. Pour the mixture into a large bowl.
5. Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
6. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
7. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
8. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.
10. Pour and scrape the batter in to an unbuttered 9-inch square pan.
11. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
12. Cut into the center at about the 23-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey.
13. They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.
14. Cool the brownies in the pan on a rack.
Julia Child's "Best-ever Brownies"
from Baking With Julia
These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce). The mixing method is unorthodox for a brownie. Half of an egg-sugar mixture is stirred into the melted chocolate and butter, while the other half is whipped until it thickens and doubles in volume. The lightened eggs are folded into the chocolate with a delicate touch, as are the dry ingredients--tricks that enhance the brownies' lovely texture."
18 servings
time to make 40 min 15 min prep
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
1. Center a rack in the oven and preheat the oven to 350°.
2. Sift the flour and salt together and set aside.
3. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
4. Pour the mixture into a large bowl.
5. Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
6. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
7. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
8. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.
10. Pour and scrape the batter in to an unbuttered 9-inch square pan.
11. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
12. Cut into the center at about the 23-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey.
13. They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.
14. Cool the brownies in the pan on a rack.
REC: Alice Medrich
Alice Medrich’s Classic Fudge Brownies
8 tablespoons (1 stick) butter
4 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
2/3 cup chopped, toasted walnuts or pecans (optional)
2 eggs
Preheat the oven to 400 degrees.
Prepare an 8-inch square metal baking pan. It is important in this recipe to only use metal. Line the pan with either aluminum foil or parchment paper so that it comes up all four sides.
Melt the butter together with the chocolate in the top of a double boiler or in a bowl placed above simmering (not boiling) water. Stir to smoothly integrated.
With a wooden spoon or heavy spatula, mix in the sugar, vanilla and salt. Add the eggs one at a time. Mix in the flour. Stir the mixture for at least a minute until the batter is smooth and begins to come away from the sides of the bowl.
Bake the brownies at 400degrees for 20 minutes or until the batter begins to come away from the sides of the pan.
While the brownies are baking, prepare an ice bath for cooling. Using a roaster pan or a larger baking pan, fill it with cold water and ice cubes. When you remove the brownies from the oven, cool the pan completely in the ice bath. Be careful to not get water on the brownies. (If you had used a pyrex pan, the glass would break at this point and your brownies would be ruined.)
Cut the brownies into 16 squares
Alice Medrich’s Classic Fudge Brownies
8 tablespoons (1 stick) butter
4 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
2/3 cup chopped, toasted walnuts or pecans (optional)
2 eggs
Preheat the oven to 400 degrees.
Prepare an 8-inch square metal baking pan. It is important in this recipe to only use metal. Line the pan with either aluminum foil or parchment paper so that it comes up all four sides.
Melt the butter together with the chocolate in the top of a double boiler or in a bowl placed above simmering (not boiling) water. Stir to smoothly integrated.
With a wooden spoon or heavy spatula, mix in the sugar, vanilla and salt. Add the eggs one at a time. Mix in the flour. Stir the mixture for at least a minute until the batter is smooth and begins to come away from the sides of the bowl.
Bake the brownies at 400degrees for 20 minutes or until the batter begins to come away from the sides of the pan.
While the brownies are baking, prepare an ice bath for cooling. Using a roaster pan or a larger baking pan, fill it with cold water and ice cubes. When you remove the brownies from the oven, cool the pan completely in the ice bath. Be careful to not get water on the brownies. (If you had used a pyrex pan, the glass would break at this point and your brownies would be ruined.)
Cut the brownies into 16 squares
REC: Supernatural Brownies by Nick Malgieri
Supernatural Brownies
This past spring, the International Association of Culinary Professionals (IACP) handed out their prestigious IACP/Julia Child Cookbook Awards. The book, Chocolate: From Simple Cookies to Extravagant Showstoppers by master baker Nick Malgieri, won in the best baking book category. This beautiful book is full of great chocolate recipes, including this one, which Nick tells me is one of his favorites. - June 1999. MariaDNoCA
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Makes about twenty-four 2-inch brownies
From:
Chocolate:From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri
Supernatural Brownies
This past spring, the International Association of Culinary Professionals (IACP) handed out their prestigious IACP/Julia Child Cookbook Awards. The book, Chocolate: From Simple Cookies to Extravagant Showstoppers by master baker Nick Malgieri, won in the best baking book category. This beautiful book is full of great chocolate recipes, including this one, which Nick tells me is one of his favorites. - June 1999. MariaDNoCA
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Makes about twenty-four 2-inch brownies
From:
Chocolate:From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri
These are great, very chocolatey, and not too sweet: Super-Fudgy Triple Chocolate Espresso Brownies
These are deliciously bittersweet and very fudgy, and of course they become even more fudgy after refrigeration.
SUPER-FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
INGREDIENTS:
5 oz semisweet chocolate, chopped (I used bittersweet)
2 oz unsweetened chocolate, chopped
3 tb cocoa powder
1 1/2 tb instant espresso or coffee powder (I used espresso powder)
8 tb unsalted butter; cut into quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt (I used 1/4 tsp)
1 c all-purpose flour
DIRECTIONS:
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I buttered an 8x8 pan. Parchment paper would also work well here).
In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares, (I cut them into larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies.
From Cook's Illustrated
posted at:
http://www.recipezaar.com/41985
http://www.recipezaar.com/41985
These are deliciously bittersweet and very fudgy, and of course they become even more fudgy after refrigeration.
SUPER-FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
INGREDIENTS:
5 oz semisweet chocolate, chopped (I used bittersweet)
2 oz unsweetened chocolate, chopped
3 tb cocoa powder
1 1/2 tb instant espresso or coffee powder (I used espresso powder)
8 tb unsalted butter; cut into quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt (I used 1/4 tsp)
1 c all-purpose flour
DIRECTIONS:
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I buttered an 8x8 pan. Parchment paper would also work well here).
In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares, (I cut them into larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies.
From Cook's Illustrated
posted at:
http://www.recipezaar.com/41985
http://www.recipezaar.com/41985
My favorite chewy brownie is Fine Cooking's Chewy Brownies:
(This is also listed in the T&T folder).
CHEWY BROWNIES
(I like these both at room temperature and chilled. (They're fudgier when chilled). The leftovers are at their absolute best when individually frozen directly after cooling (if not chilling them). It maintains their crusty top and yields a deeper chocolate taste.
I think the baking time listed is too long for metal pans - I did mine about 32 minutes *(See notes below about pans).
"Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out."
CHEWY BROWNIES
INGREDIENTS:
4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate, chopped
1-1/2 cups sugar (The past few times, I decreased it by about 2 Tbsp for an even more bittersweet taste)
Scant 1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)
DIRECTIONS:
Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 min. (I baked about 31 - 32 minutes in a shiny metal pan).
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife. (I let the brownies cool in the pan, then cut them into squares on the parchment).
*Notes:
The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.
This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.
Yields sixteen 2-inch squares. (I cut them into 12 squares).
From "Baking Brownies Just Right: Cakey, Chewy, or Fudgy"
Recipe by Cindy Mitchell - Fine Cooking Magazine
http://www.taunton.com/finecooking/recipes/chewy_brownies.aspx
(This is also listed in the T&T folder).
CHEWY BROWNIES
(I like these both at room temperature and chilled. (They're fudgier when chilled). The leftovers are at their absolute best when individually frozen directly after cooling (if not chilling them). It maintains their crusty top and yields a deeper chocolate taste.
I think the baking time listed is too long for metal pans - I did mine about 32 minutes *(See notes below about pans).
"Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out."
CHEWY BROWNIES
INGREDIENTS:
4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate, chopped
1-1/2 cups sugar (The past few times, I decreased it by about 2 Tbsp for an even more bittersweet taste)
Scant 1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)
DIRECTIONS:
Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 min. (I baked about 31 - 32 minutes in a shiny metal pan).
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife. (I let the brownies cool in the pan, then cut them into squares on the parchment).
*Notes:
The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.
This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.
Yields sixteen 2-inch squares. (I cut them into 12 squares).
From "Baking Brownies Just Right: Cakey, Chewy, or Fudgy"
Recipe by Cindy Mitchell - Fine Cooking Magazine
http://www.taunton.com/finecooking/recipes/chewy_brownies.aspx
REC: Ina's Outrageous Brownies
* Exported from MasterCook *
Outrageous Brownies
Recipe By :Ina Garten
Serving Size : 54 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 pound unsalted butter
1 pound semisweet chocolate chips
12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 each extra large eggs
3 tablespoons instant coffee granules
2 tablespoons 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
Preheat oven to 350*. Butter and flour a 12x18x1 inch baking sheet.
Melt together the butter, 1 lb. of the 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 c. of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 oz. of chips in a med. bowl with 1/4 c. 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 dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares
Source:
"Barefoot Contessa"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 244 Calories; 18g Fat (60.5% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 Other Carbohydrates.
NOTES : Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Carianna's note: People inhale these, and swear they're the best they've ever had when I've made them for "catering" events. I have never used x-lg. eggs though, only large, with no problem.
* Exported from MasterCook *
Outrageous Brownies
Recipe By :Ina Garten
Serving Size : 54 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 pound unsalted butter
1 pound semisweet chocolate chips
12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 each extra large eggs
3 tablespoons instant coffee granules
2 tablespoons 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
Preheat oven to 350*. Butter and flour a 12x18x1 inch baking sheet.
Melt together the butter, 1 lb. of the 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 c. of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 oz. of chips in a med. bowl with 1/4 c. 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 dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares
Source:
"Barefoot Contessa"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 244 Calories; 18g Fat (60.5% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 Other Carbohydrates.
NOTES : Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Carianna's note: People inhale these, and swear they're the best they've ever had when I've made them for "catering" events. I have never used x-lg. eggs though, only large, with no problem.