In cooking terms, what does “outrageous” mean to you?
A post from Carolyn. So, outrageous . . . the word? Out of the box? Rich? Decadent? Probably all of the above. And this recipe qualifies on all counts. Maybe not so much on “out of the box” except that it’s an outrageous amount of chocolate in them. You can see on the right all the various packages of chocolate I unwrapped – unsweetened, semi-sweet plus the dark chocolate chips too.
Of course, the batch, baked in a half sheet pan, makes 20 (or more) servings, so to tell you that it calls for a pound of butter and nearly 3 pounds of chocolate . . . it does make a lot. I cut them into smaller pieces, so I got about 30+ squares from the pan. Not counting the two small one-inch square pieces I ate while the pan was cooling. . .
The recipe comes from Ina Garten. I think I saw her make these on her TV show awhile back – that’s probably why I already had it in my recipe collection. And perhaps it’s in one of her cookbooks as well? I haven’t checked. As I write this I’m having a wine tasting event here at my house. To serve a variety of wines with appropriate appetizers to go with them. Some white, some red. I’ve made home made caponata (I’ll post it soon – couldn’t believe that recipe wasn’t already here on the blog). I’m going to open a bottle of red after-dinner wine, which will go with the brownies. I still have a couple hundred bottles of wine in the wine cellar – 99% of them from when my DH Dave was still alive (and he’s been gone for 7 years now). And 95% of them are reds. A few of the bottles got poured out as they didn’t cellar well, but mostly the wine has been fabulous. I did go out and purchase a couple bottles of Cloudy Bay sauvignon blanc, one of my favorites if I’m drinking a white. Many years ago Dave and I spent time in New Zealand, and I fell in love with Cloudy Bay wines.
Know from the beginning, that there are several steps:
Melt the semisweet and unsweetened chocolate and butter
Mix the 7 eggs, sugar and vanilla together
Mix the dry ingredients in a separate bowl
Mix the add-ins (chocolate chips and walnuts) separately, and coat with flour.
If you know all of the above when you start, you’ll get it all in the right order. First thing is to melt the chocolate and butter (either in the microwave – see the instructions – or over the stove in a double boiler or on top of a flame-tamer – the latter is what I did) and let it cool some. While you’re doing that, get all the rest of the ingredients together in their proper bowls. Heat the oven, then start mixing. The chocolate mixture does need to cool to room temp before you can proceed. Hot chocolate + raw eggs = scrambled eggs, maybe. So be careful.
The only unusual thing – after 20 minutes in the oven, open the door, pull out the rack, pick up the sheet pan a bit and rap the pan on the baking rack, to pump out any air trapped in between the pan and the parchment. After they finish baking, the brownies are cooled to room temp, refrigerated (yes) for an hour – THEN you can cut them. Makes for easier slicing. They’ll store in the frig (in an airtight container) for a week. Otherwise, freeze them, tightly wrapped in foil.
What’s GOOD: oh my gosh, are these wonderful. If you’re a chocoholic, you’ll be over the moon. I used dark chocolate chips so these were pure decadence for me. Wonderful. Marvelous. A keeper. Rich. Buttery. Yessss.
What’s NOT: don’t be on a diet when you make these.
printer-friendly PDF and MasterCook file (click link to open recipe)
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Outrageous Brownies
Recipe By: Ina Garten
Serving Size: 20 (or 30)
CHOCOLATE BUTTER MIXTURE:
16 ounces unsalted butter
16 ounces semisweet chocolate — finely chopped
6 ounces unsweetened chocolate — bar type, finely chopped (not cocoa)
EGG MIXTURE:
2 1/4 cups granulated sugar
7 large eggs
2 tablespoons vanilla extract
DRY MIXTURE:
1 cup all-purpose flour — divided
1 tablespoon baking powder
1 teaspoon salt
CHIPS & NUTS:
3 cups chopped walnuts
12 ounces semisweet chocolate chips
1/4 cup flour
1. PREP: Preheat the oven to 350°F. Grease and flour a 13×18-inch rimmed half sheet pan (or grease and line with parchment paper).
2. CHOCOLATE BUTTER MIXTURE: Place the butter, semisweet chocolate and unsweetened chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Alternately, you can also melt the butter and chocolates in a double boiler on the stovetop). Allow to cool slightly.
3. EGG & SUGAR MIXTURE: In a large bowl, stir together the sugar, eggs, and vanilla with a wooden spoon. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
4. DRY MIXTURE: In a medium bowl, sift together flour, baking powder and salt. Add to the cooled chocolate mixture and stir gently with the wooden spoon until mostly combined.
5. NUT & CHIPS MIXTURE: In a medium bowl, toss the walnuts and chocolate chips with 1/4 cup of flour, then add them to the chocolate batter and stir until totally incorporated. Pour into the baking sheet and spread into an even layer.
6. 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 an additional 15 minutes, or until a toothpick comes out clean. Allow to cool thoroughly, then refrigerate for at least 1 hour, and cut into 20 large squares (and those are very large). Leftover brownies can be stored in an airtight container in the refrigerator for up to 1 week. Freeze in foil for longer storage. If you cut smaller squares you can certainly have 30 servings that are more “normal” sized squares.
Per Serving (cut into 20 pieces): 670 Calories; 48g Fat (61.5% calories from fat); 9g Protein; 59g Carbohydrate; 5g Dietary Fiber; 114mg Cholesterol; 205mg Sodium; 45g Total Sugars; trace Vitamin D; 107mg Calcium; 4mg Iron; 335mg Potassium; 266mg Phosphorus.

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