So, I felt I needed to post this recipe for you since it's seriously the Best. Brownie. Recipe. Ever!! It's from Ina Garten and it makes those delicious brownies that you pay the big bucks for at those cute little boutique bakeries.
I found this recipe years ago and it still has remained my all-time favorite from-scratch brownie recipe known to man, well, okay to me! But beware that this recipe makes a huge sheet pan full of brownies so either halve it for your family or be prepared to share with all your neighbors. Also, I am not much of a walnut-in-my-brownie type of gal but with these rich and fudge-y brownies I definitely think they add a little something perfect to them.
Ah, the decadence of them!
Here it the recipe in all it's glory...also, note that I veer from the original recipe and halved the amount of coffee as I found the full amount to be a little bit too coffee tasting for me...and I use decaf, of course :)
Outrageous Brownies (makes 20 VERY large brownies)
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 large eggs
1 1/2 tbsp instant coffee granules
2 tbsp vanilla
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
3 cups chopped walnuts
Preheat your oven to 350 degrees. Butter and flour a 12 x 18 x inch baking sheet. Melt the butter, 1 pound of the chocolate chips, and all 6 ounces of unsweetened chocolate in bowl over simmering water. Allow to cool slightly. In a large bowl, stir together eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temp.
In another bowl, mix together flour, baking powder and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips together with the remaining 1/4 cup flour, then add to the chocolate mixture. Pour into your prepared pan. Bake for 20 minutes, then rap the baking sheet against the oven to release any air between the brownie dough and the pan. Bake another 15 minutes...until a toothpick inserted comes out clean. DO NOT OVERBAKE!!!! Cool and refrigerate for the best brownies you'll ever eat! Cut into 20 large brownies and enjoy you bakery-style brownies!!!
First, melt together your pound of butter, 6 ounces of unsweetened chocolate and 1 pound of chocolate chips and allow to cool slightly.
Baking Tip #1: 1 pound of chocolate chips equals 2 2/3 cups!!!
Baking Tip #2: I just melt this all together in the microwave, at 1 minute increments stirring in between until it's all melted. Way easier than the double boiler method!!
Second, stir the eggs, coffee granules, vanilla and sugar together in another bowl.
Then, stir this yummy, warm chocolate mixture into the egg mixture....
and you get this bowl of yum!
Then, mix together the flour, baking powder and salt in yet another bowl...
and add your flour mixture to your chocolate mixture, like so, and stir that baby up.
Then, take the remaining 12 ounces of chocolate chips and the 3 cups of chopped walnuts...
Baking Tip #3: 12 ounces of chocolate chips equals 2 cups!!
and mix together with the remaining 1/4 cup of flour.
Now, pour the walnut mixture into your chocolate mixture and stir together until just incorporated.
We're almost done!!
Pour your brownie batter into your 12 x 18 x 1 inch prepared pan and bake for 20 minutes at 350 degrees. Then, rap that pan against your oven and bake for an additional 15 minutes.
Baking Tip #4: I love to use cooking spray WITH FLOUR, like the one pictured above, when you need to grease and flour your pan. I'm all about any way to skip a step or two!
Tick tock, tick tock...
Brownies for everyone!!
Nom, Nom, Nom...