4 Videos | Photo: Outrageous Brownies Recipe
Ingredients
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate 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, and sugar. 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, the 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. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
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By aberik
on February 01, 2012
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These were extremely rich, dense but not too sweet, so I can understand why the reviews are somewhat polarized. Overall, I thought they were great!!! I halved the recipe, baked in a standard 9x12" pan for 20 minutes, rapped/firmly taped on countertop, then baked for another 5-10 minutes until toothpick came out clean. You MUST let them cool completely before cutting, the bottom of the pan should not be warm. I added peanut butter morsels instead of the walnuts, but I think the walnuts would be great to offset the rich chocolate flavor. Thanks for another great recipe Ina!
By ashleebrennan_1...
Middletown, PA
on January 26, 2012
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I've made these brownies 4 times in the past couple of months and they are a home run! I repeatedly get requests to make these brownies. Follow the directions to the letter and you will have no problems. Last night, I made a half batch for the first time. I halved all of the ingredients and used a 1/4 sheet pan instead of the regular 1/2 sheet. I baked them for 20 minutes instead of 30, and banged the tray against the oven rack at 10 minutes. Turned out perfect : Good to be able to half this recipe since you don't always need 20 (huge! brownies.
By steve40
on January 17, 2012
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ive made this recipe twice in the last month and they came out excellent. As Ina would say using GOOD ingredients is crucial when making these brownies. Under cooking them is a must and it really does help to refrigerate the brownies overnite and then cut then the next day. they were simple to make its just alot of ingredients to use but worth it for the right time..
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