Yesterday, I found on Annie’s Eats blog a recipe from Ina Garten of Food Network. Her post was great, because she compared two brownie recipes (Ina’s and Cook Illustrated), and gave a synopsis. Ina’s brownies won in her book, and I can totally see why. These brownies were so rich and chocolatey and gooey (I underbake my brownies a little, so what?)…just amazing brownies and I’m sure the Amano chocolate really tipped it over the edge. It was a really smooth, rich flavor…I could only eat 1/2 a brownie, but my mom, dad and sister went to town. This morning, there were only 6 brownies left!! (So much for sharing with coworkers lol!)
I ended up halving the recipe, since I had 6 oz of Amano chocolate and used that instead of the semisweet chocolate chips. Since there is over 70% cacao in this chocolate, I knew this would be more of a dark chocolate brownie. I also, in halving everything, forgot to half the 3 oz. of unsweetened chocolate, but really no big deal in the end. Very very good stuff here folks!
Ina’s Outrageous Brownies
2 sticks unsalted butter
1 ½ cups semisweet chocolate chips (I used Amano chocolate here)
3 oz. unsweetened chocolate (I used a substitute of 3 tbs cocoa powder + 1 tbs butter for every oz.)3 extra-large eggs
1 ½ tbsp. instant coffee powder
1 tbsp. real vanilla extract
1 cup and 2 tbsp. sugar
½ cup and 2 tbsp. flour, divided – ½ cup for batter and 2 tbsp. .in the chips
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups morsels (milk chocolate, dark chocolate, white chocolate or butterscotch)
(for this recipe, I mixed Ghiradelli and Andes mint chocolate baking chips AND I didn’t half this haha!)
Preheat oven to 350°. Grease and flour a 9×13” metal pan. (I used 8×8 for the halved recipe)
Melt together the butter, 1 ½ cups chocolate chips, and unsweetened chocolate on top of a double boiler. (I don’t have a double boiler, so I placed the Amano in the microwave in 30 second intervals until smooth. Then I combined all the butter and cocoa powder to make a sauce and folded the two together.) Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together ½ cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the chocolate chips with 2 tbsp. flour (I only needed 1 tbs of flour here) to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, (mine took 20 minutes but I like mine a little underbaked) 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. (Oops! Forgot to do this…no big deal here) Do not overbake! Cool thoroughly, refrigerate well (didn’t refrigerate…just dug in!) and cut into squares.
Dare I get the nutritional facts on this??
For 16 servings (with half the recipe), here are the facts…
Fat 14.8 g
Fiber 1.3 g