Ina Gartens Outrageous Brownies Recipes

INA'S OUTRAGEOUS BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 13x18-inch rimmed half sheet pan (or grease and line with parchment paper).
• Place the butter, semisweet chocolate and unsweetened chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Alternately, you can also melt the butter and chocolates in a double boiler on the stovetop). Allow to cool slightly.
• In a large bowl, stir together the sugar, eggs, and vanilla with a wooden spoon. Stir the 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 and stir gently with the wooden spoon until mostly combined. In a medium bowl, toss the walnuts and chocolate chips with the remaining ¼ cup of flour, then add them to the chocolate batter and stir until totally incorporated. Pour into the baking sheet and spread into an even layer.
• 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 an additional 15 minutes, or until a toothpick comes out clean. Allow to cool thoroughly, then refrigerate for at least 1 hour, and cut into 20 large squares. Leftover brownies can be stored in an airtight container in the refrigerator for up to 1 week.

OUTRAGEOUS BROWNIES

Steps:

• 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.

OUTRAGEOUS BROWNIES

Steps:

• 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 over bake!
• 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.