I’m not sure if I should thank the Barefoot Contessa or curse her. These outrageous brownies have wrecked my virtuous light day/clean eating/cutting back intentions more often than I’d like to admit. I say I’m making them for my son who has the proverbial hollow leg but … seriously who’s not going to eat these if they’re around? They truly live up to the Outrageous Brownie name she gave them in The Barefoot Contessa Cookbook. Unbelievably rich, moist, dense and really, really chocolaty. This recipe is a massive pan of brownies so be forewarned.
Before you make them let me just say, you’re welcome… and I’m sorry.
Outrageous Brownies (adapted from Barefoot Contessa Cookbook)
- 1 lb of unsalted butter
- 1 lb plus 12 ozs semisweet chocolate chips (divided)
- 6 oz unsweetened chocolate
- 6 extra-large eggs
- 3 tbsp instant coffee granules
- 2 tbsp pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour (divided)
- 1 tbsp baking powder
- 1 tsp salt
Preheat oven to 350 degrees. Butter and flour a 12 x 18 x 1 inch baking sheet. Melt the butter together with 1 lb 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 one cup of flour, the baking powder and salt. Add to the cooled chocolate mixture. Toss the 12 ozs 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 35 minutes till a toothpick comes out clean. Do not over bake! Allow to cool and cut into squares.
I have four of the Barefoot Contessa cookbooks and every recipe that I’ve tried is just amazing. A lot of my favourites come from this book and the curried couscous from the same book is a cottage staple.