Indulgent Coffee Brownies

The recipe follows Ina Gartens Outrageous Brownies fairly close with a few minor revisions.

Take the advice and let them chill in fridge overnight or all day and THEN eat ‘em!

Night and day, trust me!

Because it makes a HUGE pan of brownies, I opted to freeze 3/4 of the tray once cut. That way, brownies and ice cream are ready with a 30 minute notice (for thawing purposes!)

That was dinner one night. A little drizzle of caramel and chocolate sauces and I was good to go.

These are SUPER rich and well, slightly indulgent, but that’s what makes brownies so damn good, right?

And, well, honestly, this isn’t super quick to make. If you really want something quick, grab yourself an better quality box mix and make them. If you want something homemade that is super tasty and has lots of love and patience added, THIS is the recipe to use!

1 pound unsalted butter (I used Kerrygold)
3 ¾ cups semisweet chocolate chips
6 ounces unsweetened chocolate (powder, Hersheys)
6 eggs
3 tablespoons ground coffee (Peets is what we have on hand here)
2 tablespoons pure vanilla extract
2 cups sugar
1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups chopped pecans
1 cup chocolate chips (additional)

Melt together the butter, 3 ¾ cups of chocolate chips, and the unsweetened chocolate powder 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. Yes, you CAN cut the butter up but I was lazy and did not. I would suggest you do!

Preheat the oven to 350 degrees.

Butter and flour a 12 x 18 x 1 inch baking sheet (this is a LARGE baking sheet aka HALF SHEET, FYI)

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

Pour the mixture on the baking sheet. Careful, that bowl is going to be heavy!

Bake for 20 minutes on the middle rack of oven. After 20 minutes, you will see that the brownies are puffing up in areas, so take the pan out of oven and bounce it gently on the counter top or stove top to remove the air bubbles.

Bake for another 15 minutes or until a toothpick comes out clean. Do not over cook!

Allow to cool at room temperature and then refrigerate tray and then cut into squares, large or small, however you prefer. Just resist the urge to sample them BEFORE you refrigerate, trust me!

So, I like them after sitting out for about 15 minutes to take the chill off but not warm at all.

Enjoy!

And, as always, for certain family members: tbs = tablespoon and tsp = teaspoon

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