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Because my Nanny asked.

January 19, 2009

First – No I do not have a nanny as in the sense of maid/babysitter.  My mom’s mom is Nanny to me. My Nanny needed the recipe and I decided this would be a good jumping off point for the Sassy Sipper!!

I’ve always been a baker (In the 7th grade I got the Martha Stewart Cookbook from a fellow 7th grader) and I love the Barefoot Contessa’s recipes.  My baking adventures have resulted in mostly hits (and only a couple misses).  One crowd favorite has always been Ina’s Outrageous Brownies.  Seriously, they are outrageous.  I usually like to sit in silence when asked what makes them soooo good, but now, just right below this very paragraph, you are lucky enough to peek behind my iron curtain.

p.s. it’s the instant coffee that really makes em’ go crazy!!

brownies_med

*photo: Food Network

Cook Time: 30 min

Yield: 2 pan’s

Neen’s Notes: I ALWAYS make the same mistake – using all of the flour in the brownie mix rather than following the directions and using 1 cup for the mix and saving the 1/4cup to toss with the chocolate chips.  I usually find myself trying to scrape out whatever flour I can from the mix – don’t make my mistake! Handi Foil

Also, I don’t add walnuts, but that is just a personal choice :).  Coating the chips in flour REALLY does make a difference – and yes you should make sure the mixture is room temp before adding the chips in or they will melt!

I use these throw away aluminum tins.  Usually I am making these to bring over to someones house, so with these pans my Mother and I aren’t crying when we forget them. And I’m sure you can re-use them too! I find them in the baking aisle at Safeway/Vons and they come in a 2 pack (you will fill both with the recipe!)

Ingredients

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee powder
  • 2 tablespoons real vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 cups diced walnut pieces (optional)

Directions Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup 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.

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One Comment leave one →
  1. Momma W permalink
    January 19, 2009 6:04 pm

    Get Bakin Aunt Linny!!!

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