here is a great brownie recipe I recently made for a crowd of friends: Ina Garten’s outrageous brownies. they are absolutely delicious. and with Valentine’s Day coming up, you may want to just half the recipe and then enjoy a few with your sweetie and freeze the rest for another day. I made slight modifications to the original recipe, but whether it’s this variation or the original, these brownies are worth it. 😉 enjoy!
Ina Garten’s Outrageous Brownies via food network (slightly modified)
Yields: 20 brownies
- 1 pound unsalted butter
- 1 pound plus 12 ounces dark chocolate chips
- 9 Tablespoons of unsweetened cocoa*
- 6 large eggs
- 3 Tablespoons instant coffee granules
- 2 Tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 3 Tbsp of neutral oil or vegetable shortening*
- 1 1/4 cup flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts (note: I omitted the walnuts from this batch, but only because I didn’t have enough!)
Directions:
- Preheat oven to 350 degrees F.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter and 1 pound of chocolate chips 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, sugar, and oil (or vegetable shortening).
- Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, unsweetened cocoa powder, baking powder, and salt.
- Add to the cooled chocolate mixture.
- Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of 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 the brownie dough. (note: I didn’t do this, but Ina recommends it so next time…)
- Bake for about 10-15 minutes, until a toothpick comes out with just a few crumbles clinging to it. Do not overbake!
- Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
*the original recipe called for 6 ounces of unsweetened chocolate which I did not have, but I DID HAVE unsweetened cocoa which can easily be used for unsweetened chocolate. so according to package instructions: 3 level Tbsps of unsweetened cocoa powder + 1 Tbsp of oil or shortening = 1 ounce of unsweetened chocolate. I opted to just use convert half of what was required (3 ounces of unsweetened chocolate) and the brownies were still amazing.
the sugarapple 