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Thursday, May 28, 2009

BB: Outrageous Brownies

I've heard a lot about this brownie recipe, as it is a favorite of many fellow bakers. For over a year, I have loved the Chewy, Fudgy Triple-Chocolate Brownies from my copy of Baking Illustrated, and have been afraid to try anything new. I guess having brownies as the next Barefoot Bloggers recipe helped give me the chance to make them!


I used them in my husband's favorite brownie concoction - Caramel Butterscotch Brownies. I cut the recipe in half to have enough for the layered brownies, and ended up with enough leftover to make 6 lil' muffin brownies. I have to admit, this brownie recipe wasn't up to the challenge. Part of it is my fault, as I certainly underbaked them, but they definitely had too much butter. We'll be sticking with our favorite brownie recipe from here on out!

Outrageous Brownies
Chosen by: Eva of I’m Boring
Source: The Barefoot Contessa Cookbook on page 172

* 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 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.

5 comments:

chocolatechic said...

oooOOooooo caramel...butterscotch....

Yum.

Debinhawaii said...

A bummer they didn't work well in your recipe. They look amazing! I thought about doing them in a turtle brownie I do with caramel and pecans (the only time I like nuts in my brownies) but didn't. I think a sturdier brownie probably works better than these for that.

Suzie said...

We thought these were fantastic - so I can't wait to see your regular recipe....

madebymel said...

HOW did I miss those caramel butterscotch brownies?! You are totally right, if you've got a good thing, don't mess with it!

Tonya @ What's On My Plate said...

your modifications sound wonderful!