The Brownie Quest

For years I have been on the quest to find the perfect brownie. I’ve tried and posted several recipes. I have even tried a few Nutella brownie recipes too, assuming the Nutella would make a perfect addition. But I have not been satisfied with my results yet. I recently made these Brownies from my decadent dessert go to gal, Ina Garten. I have to say her Outrageous Brownie Recipe came out really delicious but not quite perfect yet. They were very rich and very sweet but still didn’t have that box brownie texture I am trying to achieve. 

Cooks note: They have over a pound of butter in them so be prepared. I m not a fan of nuts in my brownies but I think these would have been better if I added nuts as the recipe instructed. Anyhow, chocolate is chocolate so I don’t discriminate. I made them to send to some sailors overseas and it made a whole huge sheet tray, about 50 brownies. I am not sure how Ina measures her portions but she said to cut them into 20 bars! Those would be massive. You could probably half the batch if you don’t need enough brownies to feed an army, no pun intended, ha! 

Outrageous Brownies

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


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: