September 11, 2008

Outrageous Brownies (Adapted from the Barefoot Contessa)

I've been on the search for a while trying to find a good fudgey brownie. Everywhere I looked I kept hearing raves about the Barefoot Contessa's Outrageous Brownies by Ina Garten (http://www.barefootcontessa.com/), so I knew I just had to try them. I did a half version of the recipe and had to change a few ingredients around because while I was making them, I didn't even realize that I was missing so many of the ingredients. So instead I used shortening to replace the butter, used half white sugar and half brown sugar, and used a little less coffee powder than it called for. I don't know where my head was this day but I also forgot to rap the pan half way through during the baking like the original recipe suggests to allow air to escape. The brownies turned out awesome, they were fudgey, chewy, rich, and dense, just what I was looking for. I had to bake mine a bit longer than what the recipe called for but they were worth the wait. I have posted my adapted half version bellow but you can find the original recipe at http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html. Next time I'm going to try and make this recipe again but follow it exactly and see how different the brownies compare to one another (I hope I'm not as forgetful that day).

Outrageous Brownies (Adapted from the Barefoot Contessa)

1 Cup Shortening
1 Cup and 6 Ounces of semisweet chocolate chips (divided)
3 Ounces unsweetened chocolate
3 Large eggs
1 Tbs instant coffee powder
1 Tbs vanilla extract
1/2 Cup lightly packed brown sugar
2/3 Cup white sugar
1/2 Cup and 1/8 Cup flour (divided)
1/2 Tbs baking powder
1/2 tsp salt
(optional: 1 Cup chopped walnuts)

1) Preheat oven to 350F and grease and flour an 8in. pan
2) Melt shortening, 1 Cup chips, and unsweetened chocolate in a double broiler, then cool slightly
3) Meanwhile mix eggs, coffee, vanilla, and both sugars in large mixing bowl with a hand whisk
4) Mix together chocolate mixture and sugar mixture then cool until room temperature (about 30min)
5) In separate bowl stir together 1/2 Cup flour, baking soda, and salt, then add to chocolate mixture
6) In separate bowl toss remaining chocolate chips (6 Ounces), flour (1/8 Cup), and nuts (if desired) and add to mixture
7) Pour batter into pan and bake for 40-50min (mine took 50), or until toothpick comes out clean
8) Cool in pan, refrigerate well, cut into bars and enjoy!

2 comments:

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Jenn Chambers said...

Thanks for your input, that's awesome