May 21 - Brownies

Chocolate!

Do you ever NEED chocolate? I do!

Brownies are my favorite food in the entire world and some days I need chocolate. You know the type of days that I am talking about. My co-worker brought these brownies to work, I indulged and declared it my favorite brownie recipe. She was kind enough to share the recipe with me from food network. The brownies have to be good-- take a look at the first three ingredients – 1 pound of butter, 1 pound and 12 ounces of chocolate chips and 6 more ounces of chocolate!

Do not be afraid of the fact that it is listed as a difficult recipe. I was able to make it, you can too. The difficulty is worth it for the reward. Remember this is a large batch, so it is not advised to eat them all in one day.

Outrageous Brownies
Prep Time: 30 min
Cook Time: 30 min
Level: Difficult
Serves: 20 large brownies
Ingredients
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

Instructions
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.



Copyright 2009 Television Food Network G.P., All Rights Reserved
Copyright 1999, The Barefoot Contessa CookbookThis was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.


Blessings
Robin