I love brownies and wanted to find the best brownie recipes. Ina Garten’s Outrageous Brownies have gotten some rave reviews, so I decided to try them out. I sure was impressed! I was afraid that the coffee flavor might be too strong, but it was a great element to the recipe because it brought out the rich flavor of the chocolate. These brownies are best when eaten cold, so I keep them in the refrigerator. They also freeze well. I just store them in a zip-lock bag and put them in the freezer. The recipes makes one huge batch of brownies. I halved the recipe and baked the brownies in a 9×13-inch pan.
Here is the halved recipe:
1/2 pound unsalted butter
2 1/3 cups semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee powder
1 tablespoon pure vanilla extract
1 1/8 cups sugar
1 1/8 cups all-purpose flour (1/2 cup for the batter and 1/8 cup for the chips and nuts)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 9×13-inch sheet pan.Melt together the butter, 1 1/3 cups 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 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 1 cup chocolate chips with 1/8 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.
I got 20 brownies from this recipe.