brownies

August 16, 2011 § Leave a comment

The meanest brownie recipe that I’ve ever sunk teeth into is a corker that calls for a pound of butter to be poured into a pound and a half of chocolate. A brownie whipped from a batch like this one has the heft and solidity of a marble slab and can probably be used to knock people unconscious before being carved up and set out on a nice china saucer and eaten with great lipsmacking satisfaction as an apres dinner┬átreat. I halve the butter to two sticks — the original recipe called for a pound of butter, what? — and usually put one or one and a half cups of chopped walnuts. Lacking walnuts, pecans will also work in a pinch.

Ina Garten’s Outrageous Brownies
makes 20 large brownies

1/2 pound unsalted butter, or two sticks / 8 ounces
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

Melt butter, the first pound of semisweet chocolate, and the unsweetened chocolate over simmering water. Do not cover. Stir but do not beat together eggs, coffee, vanilla, and sugar. Stir the warm chocolate goo into the egg mixture and allow to cool to room temperature.

Sift 1 cup flour, baking powder, and salt. Add this to the cooled chocolate mix. Toss walnuts and 12 ounces of chocolate chips with 1/4 cup flour, then add this too.

Pour into baking sheet and bake for 20 minutes at 350 degrees. Take out and rap smartly. Pop back in and bake for another 15 minutes.

Retract before brownies become miserably burnt. Wait for it to cool in fridge. When done, pounce.

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