Are y’all on chocolate overload yet?
If you are, then you might as well, click away, because I’ve got more…oh so much more today.
If not, then Internet…ya better strap in.
This week for Barefoot Bloggers is Ina’s Outrageous Brownies.
Side bar~~Dorie and Ina both say when melting butter and/or chocolate to do it over a double boiler. I have never done that.
Into the microwave it goes for 1 minute.
If needed, another 30 seconds and stir the final bits till they are melted.
I just take care that it doesn’t get to hot.
It saves me time and effort.
It’s a win~win!
Now back our regularly scheduled program.
These brownies are outrageous.
They have a whole pound of butter.
2 ¼ c. sugar.
And almost 3 pounds of chocolate.
And I was in heaven.
I made these brownies for a get together 3 weeks ago, and I need to make them again.
This makes a stinkin’ lot of brownies.
It is baked in a half sheet pan, and I wanted to so something fun with them because I was going to a party.
So I made a glaze
- 2 c. confectioners sugar
- 1 tbsp. cocoa
- 4 tbsp. milk
- 1 tbsp. butter
- blurb of vanilla
Bring that all to a boil.
Then on a third of it, I sprinkled some cappuccino chips.
On the middle third I sprinkled toffee chips.
On the last third I sprinkled some of those mini candied chocolate bits to make it fun.
What wasn’t fun, was loosing the pictures of the wee candied chocolates and pictures of the entire pan of brownies.
Just imagine them —-> here!
I also have a wee secret.
I liked these much better than the ones I posted Tuesday, but please don’t tell Dorie.
It might hurt her feelings.
You want to make these?
Good. I highly recommend them.
- 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( I didn’t use nuts, I replaced them instead with a mixture of semi-sweet, milk, and vanilla chips~~you know…just to take it over the top)
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.
PS. Today is my Aunt Cindy, and cousin Amber’s birthday. Happy Birthday you two. I love you both so much.