When Braswell Family Farms asked me to share some of my favorite recipes, I immediately thought of Ina Garten’s Outrageous Brownies “The Barefoot Contessa Cookbook.”
Ladies, we know the way to a man’s heart is through his stomach and these are just the thing! I hope you enjoy as much as I do!
Yes, the recipe has a lot of steps, but they are SO worth it!! I’ve teamed up with Braswell Family Farms to show you step by step how to make them for your special someone this Valentine’s Day!
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Start by preheating your oven to 350 degrees F.
The recipe says to butter and flour a 12 x 18 x 1-inch baking sheet. We use parchment paper instead because after they are cooked and cooled in the refrigerator overnight they are SOLID so this makes it WAY easier to get them out of the pan.
Start the process by making a double boiler.
Keep in mind that you don’t need a lot of water in the pot. Just about an inch or so in the bottom is good.
Bring the water to a simmer. Put the butter, 1 pound of the chocolate chips, and the unsweetened chocolate into a medium bowl over the water. Melt all the ingredients and stir continually until fully combined. Place in the refrigerator to cool.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Once it’s all combined stir in chocolate mix one spoonful at a time. (This is the keep the eggs from cooking. I like my eggs scrambled but NOT in my brownies.) Allow the egg mixture to come to room temperature and then add the rest of the chocolate mix in.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.
(I messed up and sifted all the flour into the bowl. Not a big deal. I just put two big spoonfuls of the sifted mixture into the bowl with the nuts and chocolate chips and THEN combined it with the chocolate batter.)
I’m not a nut fan BUT the recipe calls for them. Know that you can make these without nuts and I think they are even better but that’s just me.
Pour into the baking sheet.
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. Here’s my mom to show you how it’s done!
Bake for another about 15 minutes or until a toothpick comes out clean. Do not overbake!
Allow to cool thoroughly, refrigerate, and cut into 20 large squares. (We refrigerate them overnight and then cut them up. My mom uses a large pizza cutter but a regular knife is fine.)
Ina does have some extra tips in her book.
ENJOY!! Brought to you by Braswell Family Farms.