We hosted a small get together for the Super Bowl this weekend and there was plenty of food to go around! When I thought about what kind of sweet treat I could make, I decided brownies would be just right. I’ve heard so many good things about Ina’s brownies and I just recently saw her make them on Barefoot Contessa so they were fresh in my mind.
This is a simple recipe and comes together quickly. Melting the butter and chocolate in the double boiler is the only step that takes any time at all. I halved this recipe since we were only having a few people over and baked it in a 13 x 9 pan. Also, since we don’t do nuts, I substituted some peanut butter chips for the walnuts. For some reason my brownies took almost 50 minutes to bake, instead of the 30 Ina suggests. I was worried the outside edges (which were done long before the center) would be overcooked but I didn’t think that was the case. These are quite rich, but really delicious! I used instant espresso powder and thought there were definitely hints of coffee flavor, but it wasn’t overwhelming. We have a few left over which I know I’ll be enjoying this week!
By Tracey
Ina’s Outrageous Brownies
from FoodNetwork.com
Ingredients:
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee powder
- 2 tablespoons real vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 cups diced walnut pieces
Directions:
Preheat oven to 350 F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound 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 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 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.
