Archive | April, 2012

DoubleD & Monday Off

Oopsie! I just woke up. I would book it to school but the last part of my day in lab is more than half-way over..guess I’ll just have to take a day off. I am obviously still worn out from the weekend. I was up all night tossing and turning waiting for that 5:45 a.m. wake up call.

Double Decker was definitely worth missing a Monday, it was so fun getting to see everyone and run around our old stomping grounds. Here are some pictures from the weekend. AND thank you sweet Mollie for having us!!! Mollie made the best brownies in the world. I may or may not have had brownie for breakfast. The recipe is Ina Garten’s recipe and they really are the BEST (fudge) brownies I’ve ever had. If you need something sweet or have to bring a dessert to a function, make these brownies, I promise you’ll ┬ábe impressed. Happy Monday to everyone! Hope your day started better than mine :/

Outrageous Brownies

Copyright 1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Prep Time:
30 min
Inactive Prep Time:
Cook Time:
35 min
Level:
Intermediate
Serves:
20 large brownies

Ingredients

  • 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

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking 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.