Sometimes things are understated- words like "KitchenAid". To the unsuspecting eye, you might think of a nice little helper to wipe the counters behind you, not the kitchen appliance that will change the way you cook and make the kitchen your favorite room (what, that's just me?) Some things, though, are a serious understatement. Like any baked good that Ina Garten describes as "outrageous". Well we all love to laugh at the amount of butter in the beloved Contessa's recipes (and I'll stick up for Ina and say she's not nearly as bad as Paula Deen), even Ina admits a certain fondness for butter. So with that said, you know when Ina calls it outrageous, that you'd better watch out.
And of course, she delivers. These brownies really were ridiculously delicious. I took the liberty of halving the recipe since I didn't feel right about actually using a pound of butter in a single dessert (except for my beloved Brioche Snails or Pecan Honey Sticky Buns). I omitted the coffee as usual and used my slacker large (not extra large) eggs. I baked them in a small, rectangular Pyrex and think any smaller dish would do (like an 8 by 8- it will just change the thickness a little, which is a matter of personal preference anyways). I did under bake them in my attempts not to over bake them per Ina's dire warning at the end of the recipe. Nonetheless, these tasted as good gooey as I imagine they do fully cooked. And next time I'll serve them with a little ice cream. Even Paula Deen would admit that's outrageous.
adapted from Ina Garten
2 sticks (1 cup) unsalted butter
14 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
2 tablespoons real vanilla extract
1 cup sugar plus 2 tablespoons (1 1/8 cups)
1/2 cup all-purpose flour (plus 2 tablespoons for the chips and nuts)
1 ½ teaspoons baking powder
1/2 teaspoon kosher salt
1 cup diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour an 8 by 8 inch pan.
Melt together the butter, 8 ounces chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and remaining 6 ounces of chocolate chips with 2 tablespoons of flour to coat. 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, rap 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.
Don't forget to check out the rest of the Barefoot Bloggers' Outrageous Brownies. It'll have you busting out your double boiler (and our of your jeans, likely) in no time.