Thursday, November 11, 2010

Outrageous Brownies

I have a friend who lovesss brownies and buys them at every chance he gets. It was his birthday, so I knew he would be the perfect candidate for testing Brown Eyed Baker's recipe. They were very easy to make, and are more of a fudge-like brownie rather than cake-like.

Outrageous Brownies

1/2 pound (2 sticks) unsalted butter
1/2 pound (1 1/3 cups) plus 6 ounces (1 cup) semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 extra-large eggs
1 tablespoon real vanilla extract
1 cup + 2 tablespoons granulated sugar
1/2 cup + 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
1/2 teaspoon kosher salt
1.5 cups diced walnut pieces

Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. (325 degrees if using a dark non-stick pan)

Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler (I did this step in a glass dish in the microwave at 30 second intervals). Cool slightly.

Stir together the eggs, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Toss the walnuts and chocolate chips with flour to coat. (If you're not adding walnuts, use 1 tablespoon of flour to toss the chocolate chips.)

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. 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, tap 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.


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