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Home » Recipes » Ina Garten’s Outrageous Brownies

Ina Garten’s Outrageous Brownies

03/21/2016 By Laura Leave a Comment

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Adapted from The Barefoot Contessa Cookbook, adapted from a recipe in the Soho Charcuterie Cookbook

Created by Laura on 03/21/2016

  • Prep Time: 30h
  • Cook Time: 45h
  • Total Time: 1h 15m
  • Yield: 24 large to 54 small brownies
  • Category: Chocolate, Desserts and Sweets, Good for crowd, Recipe

Ingredients

  • 1 lb Unsalted butter (4 sticks)
  • 1 lb Plus 12 oz. Bittersweet (or semisweet) chocolate chips, divided
  • 6 oz Unsweetened chocolate
  • 6 Eggs, Extra-large (or 7 large eggs)
  • 1 tbsp. Instant espresso powder
  • 2 tbsp. Vanilla extract
  • 2 1/4 c Sugar
  • 1 tbsp. Baking powder
  • 1 tsp. Kosher salt
  • 3 c Roasted walnuts or pecans, diced (optional)
  • 1 1/4 c AP flour, divided into 1 c and 1/4 c

Instructions

  1. Butter and flour 13x18 sheet pan, or 2 - 13x9 pans. Preheat oven to 350F.
  2. In a double boiler, or a bowl placed over a pan of simmering water, melt together the butter, 1 lb chocolate chips, and unsweetened chocolate. Cool slightly. In a large bowl, stir together eggs, espresso, vanilla and sugar. Stir in chocolate mixture and cool to room temperature.
  3. Whisk together 1 c flour, baking powder and salt. Add to bowl containing chocolate mixture. Mix together remaining chocolate chips, nuts (if using) and 1/4 c flour. Then fold into batter. Pour into prepared pan.
  4. Bake until tester just comes out clean, being careful to not overbake. This takes about 28-30 minutes. Best to underbake rather than ovebake. Cool thoroughly, refrigerate well, then cut into squares.
Source: Barefoot Contessa Cookbook
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