Killer Brownies with Brandy Whipped Cream
- 1 pound salted butter, plus more for pan
- 1 pound semisweet chocolate chips, plus 12 ounces, divided
- 6 ounces unsweetened chocolate
- 6 large eggs
- 3 tablespoons instant coffee
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour, divided, plus more for baking sheet
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- Whipped Cream:
- 1/2 cup heavy whipping cream
- 2 tablespoons sugar
- 1 1/2 teaspoons brandy extract (substitute brandy if necessary)
Preheat the oven to 350 degrees F.
Butter and flour a 12 byb18 by 1-inch baking sheet.
In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. 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 the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture 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 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces.
Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Jesse Brune, 2010