Outrageous Brownies: The Barefoot Contessa

 

Outrageous brownies! They sure do live up to their name. The Barefoot Contessa outdid herself with this recipe! I spent Saturday morning in the blazing hot sun watching a baseball game. I was supposed to stay for another game but I couldn’t handle the sun. It was 94 degrees and there wasn’t a single trace of shade to sit under.

 

I decided to sneak away for an afternoon to myself with the pups.

I stopped at the grocery store to pick up ingredients for the salmon and cream cheese baguettes. I really wanted Nick to try them because he loves salmon, and that recipe is right up his alley, plus I love them.

While I was shopping, I contemplated on picking up some ingredients to make chocolate chip cookies, but I have made those so many times. I figured the boys would forgive me for leaving their second ball game faster, if they came home to a plate of treats. I finally decided on brownies. I haven’t made very many homemade brownie recipes that weren’t healthy.

I typed into google “best brownie recipe in the world.” Surely something would pop up. The first one with five stars was Barefoot Contessa’s, so I grabbed some ingredients that I needed and made my way out of the grocery store.

I made sure to grab rainbow sprinkles; they’re Nick’s favorite.

The ingredients were simple, which I loved.

Ingredients: 

*1 pound unsalted butter (4 sticks)
*1 pound + 12 ounces semisweet chocolate chips (3 3/4 cups)
*6 ounces unsweetened chocolate (I used dark 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
optional* 3 cups chopped walnuts

Preheat oven to 350 degrees and grease a pan (12 x 18 x 1-inch baking sheet) with butter and flour.

 

Boil a pot of hot water. Once the water comes to a boil, place a large bowl on top (or pan) and melt the butter, unsweetend chocolate (or dark chocolate) and 3 cups of chocolate chips together.

Cool chocolate mixture slightly. I just removed it from the heat and let it cool on he counter.

With a spoon, in a large bowl, stir the eggs, coffee granules, vanilla, and sugar.

Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

Sift together 1 cup of flour, the baking powder, and salt in a medium bowl. Add to the cooled chocolate mixture.

Mix the remaining chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.

Pour into the baking pan.

Tap the baking pan a couple times to get all the air bubbles out.

Bake for 20 minutes and then remove from the oven and tap it against the counter to get rid of the air bubbles.

Continue to bake for another 15 minutes. The sides will cook faster.

These are incredibly easy to make and close to the best brownies I’ve ever had. It’s probably my second favorite brownie I’ve ever had. The first is at Nan & Byron’s, but I don’t have that recipe.

They were fudge-y, cake-y and evenly sweet. The tops were crisp like a coating and the insides were moist. Everyone loved them!

These will be my go-to brownies from now on! Whenever I have something to bake fore, I’m definitely putting these on the list! Talk about impressing the guest!

Oh! & the boys forgave me!

Don’t forget to check out the new arrivals in my shop! They’re going fast