Chocolate Resolution Brownies, here we come!
The dancing bees and I recently had a crisis of major proportions. All was nearly lost and there was to be no recovery. Yes, you got it- I couldn’t find my chocolate brownie recipe! What could be worse?
(I know, there’s lots in life that could be and is worse - much, much worse for some. Ok, ok.)
And I did find the recipe, finally and thank goodness. I’ve made this one many times, and tried several variations and it’s always good. Out of pure joy I danced with the bees when I found it! (I wish all of life’s problems were this easy to solve.)
So for the love of chocolate and because my New Year’s resolution is to eat more chocolate, I’m sharing this recipe with you today. I love this one because of the great chocolate-ness of it. Also, it’s basic but you can make several changes to personalize it. I bet you will think of even more personalizations than I’m telling you today! Bottom line is a brownie that is soft but not gooey, has a very light crust on the top, and is OH SO Chocolaty! The batter includes both melted unsweetened chocolate for the deep chocolate flavor and semi-sweet chocolate chips for bite. You can include espresso powder or coffee powder or make it without. Nuts are good, too but it’s great without as well.
To pretty it up, you can drizzle chocolate over the top of the baked brownie. Or add a dollop of chocolate buttercream icing with a chocolate covered coffee bean. Or, as you see here, dress it up for Valentine’s Day with chocolate drizzles and a pink rose!
The recipe is from Ina Garten, via Food Network, so a big hand to The Barefoot Countess for rock solid wonderful recipes. I’ve reduced the size to make smaller batches, since most of us are ‘watching it’ now a-days, and I’ve added a few of my own tips, but will give you the link to the original recipe in case you want to check that out.
A few more notes and then the recipe!
- I don’t use a premium butter on this recipe because with all the powerful flavors in it, you can’t really detect the butter any way. So just plain grocery store unsalted butter works fine, thank you.
- My current favorite chocolate is Guittard, a West Coast native from San Francisco. If you can get it, try it, because it’s delightful. It’s available in grocery stores, Target and a few other places. To get the best “bang for your buck” do use high quality chocolates in these brownies.
- I use King Arthur Flour Unbleached All Purpose Flour almost exclusively in my cookies. You can use whatever flour you prefer, but there may be some variation in texture if you use something different. Let me know how the recipe comes out with other types of flour, ok? One of these days, I’ll do a post on flour- it’s fascinating and is the source of many changes, issues or variations in cookie outcome.
As promised, here’s the link to the original recipe on FoodTV: http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3.html
Adapted from “Outrageous Brownies” by Ina Garten
Notes- Use the best chocolate you can afford! This recipe makes about 6 3” brownies or 12 2” X 3” brownies. I make it in a ¼ Sheet pan. Use any pan that is around 9” X 13”
2 Cubes (227g) Unsalted Butter
14 oz (392 g) Semi-sweet Chocolate Chips
6 oz (85 g) Unsweetened Chocolate
3 Large Eggs
Optional: 1 pkg Via (Starbucks Instant Coffee or 1 tsp powdered espresso
1TB Vanilla Extract
1 Cup Plus 2 TB (223g) Sugar
½ C plus 2TB (75g) AP Flour
1 ½ tsp Baking Powder
½ tsp Salt
1 ½ Cup (170g) Chopped Walnuts (optional)
Preheat the Oven to 350 F
- Butter and flour a 9X13 (or quarter sheet) baking pan. Place a sheet of parchment paper in the pan, with the ends hanging over the top. Butter and flour the parchment. After the brownie cools, you can lift it out by the parchment and put it on a cutting board.
- Place the butter, ½ of the chocolate chips and the unsweetened chocolate in a heat proof bowl and melt together*. Allow to cool slightly.
- Mix (don’t beat) together the eggs, coffee granules, vanilla and sugar.
- Add ¼ cup flour to a small bowl and stir with the remaining chocolate chips and the walnuts if using.
- Mix the remainder of the flour with the salt and baking powder.
- Add the flour mixture to the wet ingredients and stir.
- Stir in the chocolate chips (and walnuts if using).
- Pour into the baking sheet and level with an offset spatula or knife.
- Bake for 20 minutes. Rap the sheet pan against the oven shelf to force air out from between the pan and the brownies.
- Bake for another 15 minutes or until a toothpick comes out clean. Do not overbake.
- Cool thoroughly.
*My preferred method of melting chocolate is to put it in a heat proof bowl. Place a large flat fry pan on the stove with about 1” of water in it and bring it to just below a simmer. Place the bowl of chocolate and butter right in the water and let it sit there, stirring occasionally, until it melts. Be careful not to get any water in the chocolate and don’t get impatient and raise the heat! Just let it sit in almost simmering water and it will gently melt and be perfect for your brownies!