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Barefoot Contessa's Outrageous Brownies

 

 

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"Hulan found things she wanted to eat, American delicacies, also sent by missionaries from far away. I can admit this: I was curious to try them too,
these foods that had to be sent such a dangerous long ways. So I tried them
all, three kinds of taste. The first was a soft dumpling, named for its color,
brownie - so sweet it made my teeth ache."

~ Amy Tan, in "The Kitchen God's Wife"


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Melted Chocolate Running from a Whisk
Melted Chocolate Running
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Zogbaum, Armin
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The Word Lust, Chocolate-coated
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Is there such a thing as too many brownie recipes?
Of course not! Sheesh...

 

Barefoot Contessa's
Outrageous Brownies



Barefoot Contessa Cookbook
1999 by Ina Garten,
Clarkson N. Potter, Publisher

Makes 20 large brownies

“Inspiration for this recipe came from the ‘Chocolate Glob’ from the
‘SoHo Charcuterie Cookbook’ published by William Morrow in 1983.

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In its heyday, the SoHo Charcuterie was the cutting edge of New York
restaurants. The giant confection was a blob of chocolate dough filled
with chocolate chips and nuts. I thought I could make a brownie with
almost the same formula. They’ve been flying out the door for 15 years!”

1 pound unsalted butter
1 pound plus 2 cups semisweet
chocolate chips, divided
6 ounces bitter [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 flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

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 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 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. comes
out clean. Do not overbake! Cool thoroughly, refrigerate well and cut
into squares.

Notes:
“We find that Hershey’s chocolate chips work very well.”
“Flouring the chips and walnuts helps them from sinking to the bottom.”
“It is very important to allow the batter to cool well before adding the
chocolate chips, or the chips will melt and ruin the brownies.”
“The recipe can be baked up to a week in advance, wrapped in plastic,
and refrigerated.”
Ina explains why you need to whack these brownies halfway
through baking.


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