~~ DeathbedFood Cooks Barefoot | Brûlée Brownies ~~
These are the big time!
That was the reaction I got when I endeavored to make the Barefoot Contessa‘s “Outrageous Brownies”. I say endeavored because some may say I failed. The good thing is that even when you fail with a Barefoot recipe, you still win as evidenced by that reaction.
In all my years of baking, I’ve never made an error this big: I forgot to add the sugar! When I placed the brownies in the oven, I subconsciously thought they looked a bit runny but I rarely make brownies so in they went. A few minutes later, I somehow thought about the sugar and rushed to pull them out. On the counter, steaming, I poured 2 cups of sugar over the brownies and then massaged it in, careful not to go too far as to eliminate the butter/flour situation on the pan. The result? Brûlée crusted brownies. Kind of a happy accident as they are darn good.
Mine looks like a dark, muddy lunar landscape topped with shiny brûlée hills and divots.
Here’s what it really should look like …
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces bitter chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2-1/4 cups sugar
- 1-1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Preheat the oven to 350 degrees.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the bitter 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 of 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. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved