Barefoot Bloggers: Outrageous Brownies

by Melissa on May 28, 2009

Outrageous indeed! These are probably the richest brownies I have ever had. So rich, that a little square is all you need to satisfy even the biggest chocolate craving! I made these for a  Mother’s Day Brunch and everyone agreed they were delicious. The only change I made to the recipe was to decrease the amount of instant coffee powder, I used 2 teaspoons in half of a batch and they were perfect. The coffee adds a certain level of flavor to the brownies, but not enough to over-power the chocolate.

Thank you to Eva over at I’m Boring for this recipe choice! To learn more about the Barefoot Bloggers, click here!


Outrageous Brownies

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces 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 all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 cups diced walnut pieces (omitted) 

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound 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 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup 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 over-bake! Cool thoroughly, refrigerate well and cut into squares.

Source: The Barefoot Contessa Cookbook.

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