OUTRAGEOUS BROWNIES
These are from the Barefoot Contessa by Ina Garten and they are outrageously good--the best brownie I've ever had.
Provided by evelynathens
Categories Bar Cookie
Time 55m
Yield 20 large brownies
Number Of Ingredients 11
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.
OUTRAGEOUS BROWNIES
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 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 the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 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 overbake! Cool thoroughly, refrigerate well and cut into squares.
- This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
OREO OUTRAGEOUS BROWNIES
Outrageous Brownies with a twist. Rich, yum and a real crowd pleaser. Can freeze and have some for unexpected company. Enjoy. Lolly
Provided by Lalaloob
Categories Bar Cookie
Time 1h35m
Yield 25 serving(s)
Number Of Ingredients 12
Steps:
- Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2" x 17 1/4" x 1" baking pan.
- In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
- In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
- In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
- Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; DO NOT OVER BAKE -- Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.
Nutrition Facts : Calories 535.3, Fat 31.9, SaturatedFat 16.5, Cholesterol 89.8, Sodium 437.4, Carbohydrate 62.9, Fiber 3.4, Sugar 42.9, Protein 6
BAREFOOT CONTESSA'S OUTRAGEOUS OREO CRUNCH BROWNIES
Make and share this Barefoot Contessa's Outrageous Oreo Crunch Brownies recipe from Food.com.
Provided by riffraff
Categories Bar Cookie
Time 1h5m
Yield 20 brownies, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Butter and flour an 11" X 17" pan (I used a 9 X 13 and had thicker brownies).
- In a heat-proof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
- In a large bowl, whisk eggs, coffee, vanilla and sugar.
- Blend chocolate mixture into egg mixture; cool to room temperature.
- In a medium bowl, sift together one cup flour, baking powder and salt.
- Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour.
- Add Oreo mixture to chocolate mixture.
- Pour batter into baking pan and smooth top with a rubber spatula.
- Bake 35 minutes or until a toothpick inserted 3-inches from center comes out clean; do not overbake.
- Allow to cool. refrigerate, tightly wrapped, until cold; cut into squares.
- Share them with your friends and they will be forever indebted to you!
Nutrition Facts : Calories 607.4, Fat 37.5, SaturatedFat 21, Cholesterol 104.6, Sodium 521.2, Carbohydrate 68.9, Fiber 3.9, Sugar 48.4, Protein 6.8
MY FAMOUS OUTRAGEOUS BROWNIES
These are probably the best brownies I have ever eaten, I got it out of a recipe book when I made my ice cream sandwiches and had left over brownie. I started munching it and so did my brother. We were fighting over who got the last piece. LOL. You won't be disappointed.
Provided by Perfect Pixie
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180 degrees.
- Line bottom and sides of a brownie pan with aluminum foil, lightly grease with some extra butter (not from ingredients).
- Melt butter over medium heat, whisk until just melted.
- Remove from heat and add cocoa powder, whisk until smooth and no lumps remain.
- Add sugar and continue stirring until well blended (I turned to a spoon by this point).
- Let mixture cool 2 minutes.
- Transfer to larger bowl.
- Add eggs and vanilla and mix until well blended.
- Add flour (I sifted mine) and salt, using rubber spatula stir until batter is blended.
- Scrape into prepared pan (should be quite hard as mixture doesn't run).
- Spread evenly and bake until toothpick comes out clean, about 20 minutes.
- Let cool and cut.
Nutrition Facts : Calories 432.1, Fat 20.5, SaturatedFat 12.2, Cholesterol 125.1, Sodium 170.5, Carbohydrate 60, Fiber 3.3, Sugar 38, Protein 6.5
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- Melt together the butter, 1 pound of chocolate chips, and the bitter 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.
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