Difficulty: Expert
Okay, these are serious! I mean seriously rich & intense. This recipe comes from Ina Garten who adapted it from a bakery in SoHo. The original recipe calls for walnuts but since I am allergic I ommit them.
Pre Heat oven to 350 degrees Cooking time: Approx 35 minutes
Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces semi sweet chocolate chips
6 ounces bitter sweet chocolate
6 extra large eggs
3 tablespoons instant coffee (brings out the intensity of the chocolate)
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 (uh, no thanks!)
Instructions:
1. Butter and flour baking sheet (12x18x1)
2. In a double boiler, melt together butter (cubed), 1 pound of chocolate chips & 6 oz bitter chocolate. Allow to cool slightly. In a large bowl, stir together the eggs, instant coffee, vanilla & sugar. Stir warm chocolate mixture into the egg mixture & allow to cool to room temp.
3. In a medium bowl, sift 1 cup of flour, baking powder & salt. Add to the cooled chocolate mixture. Toss walnuts & remaining 12 oz chocolate chips in a medium bowl w/ 1/4 cup flour. Add them to chocolate batter. Pour onto baking sheet.
4. Bake for 20 minutes, then rap baking sheet against oven shelf to force the air to escape from pan & brownie dough. Bake 15 minutes more until an inserted toothpick comes out clean. Do not overbake. Allow to cool thoroughly before cutting into squares.
makes 20 large brownies
Okay, these are serious! I mean seriously rich & intense. This recipe comes from Ina Garten who adapted it from a bakery in SoHo. The original recipe calls for walnuts but since I am allergic I ommit them.
Pre Heat oven to 350 degrees Cooking time: Approx 35 minutes
Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces semi sweet chocolate chips
6 ounces bitter sweet chocolate
6 extra large eggs
3 tablespoons instant coffee (brings out the intensity of the chocolate)
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 (uh, no thanks!)
Instructions:
1. Butter and flour baking sheet (12x18x1)
2. In a double boiler, melt together butter (cubed), 1 pound of chocolate chips & 6 oz bitter chocolate. Allow to cool slightly. In a large bowl, stir together the eggs, instant coffee, vanilla & sugar. Stir warm chocolate mixture into the egg mixture & allow to cool to room temp.
3. In a medium bowl, sift 1 cup of flour, baking powder & salt. Add to the cooled chocolate mixture. Toss walnuts & remaining 12 oz chocolate chips in a medium bowl w/ 1/4 cup flour. Add them to chocolate batter. Pour onto baking sheet.
4. Bake for 20 minutes, then rap baking sheet against oven shelf to force the air to escape from pan & brownie dough. Bake 15 minutes more until an inserted toothpick comes out clean. Do not overbake. Allow to cool thoroughly before cutting into squares.
makes 20 large brownies
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