ina garten’s outrageous brownies – justifiably delish

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.  


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s