This weeks Barefoot Bloggers recipe comes from Eva of I'm Boring. I make this recipe all the time. These are my "go to" brownies. No mix required. They always turn out moist and delicious. Of course you really can't go wrong with Ina's recipes which is why I love her so much.
Add-ins are welcome. I have made them with white chocolate chips and dried cherries and Heath Bars chopped on top. You name it, I have probably tried it. I have to say though, the best is with walnuts and served with a scoop of of ice cream on top. I will post a picture as soon as they are out of the oven.
Copyright 1999, The Barefoot Contessa Cookbook. This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
20 large brownies
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
Preheat oven to 350 degrees 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.
Labels: In the Kitchen