Thursday, February 14, 2013

Loaded Brownies

If you are living under a rock somewhere then you don't know it's Valentine's Day today. Hurry, get out from under that rock where you just happen to be reading my blog and go make these for your Valentine so you don't go from living under a rock to living in the dog house!

These are so yummy! I made these last night to make a peanut butter pudding trifle with (recipe coming soon) and thought they deserve a post all their own! You may even have all the ingredients to make these in your pantry like I did. Look in the back where you never look; you may be surprised what you can find in there!


1/2 pound unsalted butter
1 cup plus 1/2 cup semisweet chocolate chips
3 ounces unsweetened chocolate (3 squares of Bakers Chocolate)
3 extra-large eggs
1 1/2 tbsp instant coffee granules
1 tbsp pure vanilla extract
1 cup 2 tbsp sugar
1/2 cup plus 2 tbsp all-purpose flour
1/2 tbsp baking powder
1/2 tsp salt
3/4  cup chopped walnuts or pecans


Preheat oven to 350 degrees F.

Butter and flour a 13x9 pan.

Melt together the butter, 1 cup of chocolate chips, and the unsweetened chocolate in the microwave for 30 seconds at a time stirring after every 30 seconds until the chocolate is melted cmpletely. Set aside. In a large bowl, mix together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture.

In a medium bowl, sift together 1/2 cup of flour, the baking powder, and salt. Add to the
 chocolate mixture. Toss the walnuts and 1/2 cup of chocolate chips in a medium bowl with 2 tbsp of flour, then add them to the chocolate batter. Pour into the pan.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Don't overbake! Allow to cool completely before cutting into squares.

Adapted from Ina Garten's Outrageous Brownies

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