Outrageous brownies with hot fudge sauce.
These brownies are so fudge and yummy! I can't stop! And they used up a good portion of my walnuts! Some of my family doesn't like nuts so I put a little tinfoil barrier down the middle so half had walnuts and half just had chocolate chips. Also, I think the espresso powder is totally optional and would leave it out if you don't normally have coffee around the house.
Outrageous brownies from Barefoot Contessa
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate like bakers
- 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
Preheat the oven to 350 degrees.
Butter and flour a 12 x 18 x 1-inch baking sheet. (cookie sheet)
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
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. 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. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Hot Fudge Sauce
from Smitten Kitchen
- 2 tablespoon (30 grams) unsalted butter
- 2/3 cup (155 ml) heavy or whipping cream
- 1/2 cup (170 grams) light corn syrup, golden syrup, or honey
- 1/4 cup (50 grams) packed dark-brown sugar
- 1/4 cup (20 grams) cocoa powder
- 1/4 teaspoon fine or table sea salt
- 6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.
It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.
