Ina Garten’s Outrageous Brownies (Full Recipe)

Description:

From The Barefoot Contessa Cookbook

The very best brownies I've ever eaten!!

 

Full recipe means that it's a very large recipe - the original one, so it makes a lot of servings (I don't remember how much). Enough for a large crowd, parties etc. If you are making it for yourself, your family etc, you can freeze half of it and serve them another time.

 

Ingredients:

1 lb unsalted butter
28 ounces semi-sweet chocolate chips, divided
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, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Directions:

Preheat oven to 350.

Butter and flour a 12x18x1 inch baking sheet.

Melt together the butter, 1 lb. of the 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 oz of chips in a medium bowl with 1/4 c 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 dough.

Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake!

Allow to cool thoroughly, refrigerate, and cut into squares.

Ina’s notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

 

Peanut Butter and Chocolate Marble Brownies

Description:

I can guarantee you that these are to DIE for and once you've eaten one, you have to eat another, they are quite addictive. I have a friend who made these when she discovered this recipe and her and her hubby HAD to eat the WHOLE thing in 1 or 2 days, I forget now....lol. I promise you, they are the most decadent brownies you've ever had. :)

Ingredients:

1 cup butter, softened
1-1/3 cups granulated sugar
1 cup packed brown sugar
4 eggs
1/4 cup milk
1-1/3 cups all purpose flour
1 teaspoon baking powder
1/2 cup creamy peanut butter
1 cup peanut butter baking chips
1/2 cup Hershey® low fat cocoa
1 cup semi-sweet chocolate chips

Directions:

1. Cream butter, sugars, eggs and milk together on medium speed of electric mixer until blended.

2. Add flour and baking powder, mixing until smooth.

3. Divide batter in half. Stir peanut butter and peanut butter chips into one half. Stir cocoa and chocolate chips into other half.

4. In greased 13 x 9 inches pan, alternate spoonfuls of batter in checkerboard pattern, using about 8 spoonfuls of each. Swirl through batter to create a marble effect.

5. Bake at 350°F for 30 - 35 minutes or until set.

6. Cool completely then cut into squares.

NOTE

Top with a chocolate frosting if desired. You may freeze these for later consumption. IF you've got ANY leftovers, might be a good idea to make these ahead for Christmas time.

Yields: 36 squares

Cappuccino brownies

Description:

Just like popular cappuccino coffee topped with foamed milk, these fudge chocolate brownies are crowned with a creamy white frosting and dusting of cinnamon.
Originally published by Chatelaine on 1/1/1995

I made these over the week-end but forgot to take a picture. I took them to a pot-puck we were invited to and they were a hit. Enjoy!

Ingredients:

* 4 squares (4 oz or about 113 g) unsweetened chocolate
* 1/2 cup ( 125 mL) butter
* 2 tsp ( 10 mL) instant coffee powder or granules (not ground coffee)
* 1 cup ( 250 mL) granulated sugar
* 3 eggs, beaten
* 1-1/2 tsp ( 7 mL) vanilla
* 1/4 tsp ( 1 mL) salt
* 3/4 cup ( 175 mL) all-purpose flour
* 1 cup ( 250 mL) milk chocolate or semisweet chocolate chips
* 1 cup ( 250 mL) chopped hazelnuts, pecans or walnuts, preferably toasted (optional)
* 125 g pkg cream cheese, about 1/2 cup, at room temperature
* 2 cups ( 500 mL) sifted icing sugar
* 2 tsp ( 10 mL) freshly squeezed lemon juice
* 1 tsp ( 5 mL) vanilla
* 1/4 tsp ( 1 mL) cinnamon


Directions:

1. Preheat oven to 325 F (160 C). Grease an 8x8-inch (2-L) pan or coat with cooking spray. Coarsely chop unsweetened chocolate. Combine with butter in a small saucepan and cook over low heat, stirring often, until chocolate is melted, about 10 minutes. Then, pour into a large bowl. Or, combine chocolate and butter in a large microwave-safe bowl and microwave on medium, uncovered, for 2 to 3 minutes or until almost completely melted. Then, stir until chocolate is melted and mixture is smooth. Stir in instant coffee powder.

2. Cool chocolate until lukewarm, then stir in granulated sugar, followed by beaten eggs, vanilla and salt. Gradually stir flour into chocolate mixture. Stir in chocolate chips and nuts, if using. Spread mixture evenly in pan.

3. Bake in centre of 325 F (160 C) oven just until centre is slightly puffed and brownies start to come away from sides of pan, about 40 minutes. Do not overbake. Place pan on a rack to cool completely before icing.

4. To make icing: place cream cheese in a small mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Gradually beat in 1 cup icing sugar, stirring until mixed. Stir in lemon juice and vanilla. Gradually stir in remaining 1 cup icing sugar, beating until smooth. Spread overtop of cooled brownies, swirling slightly. Using your fingers, dust pinches of cinnamon overtop. Tightly wrapped, brownies will keep well in the refrigerator for at least 3 days and can also be frozen.

Servings: 20