Ina’s Outrageous Brownies
by Katya Simkhovich
A pound of butter. More than a pound of chocolate. 3 tablepoons of coffee granules. More chocolate chips. Only 1 cup of flour. What could these ingredients possibly make?
Ina’s fudgy, chocolaty, mocha-y, outrageous brownies.
Out of the oven these were quite crumbly, but yet fudgy. It was like it was a crumbly mess but then it melded together into delicious fudgy goodness in my mouth. Surprisingly the coffee flavor wasn’t as prominent as I thought it would be and it really brought out the chocolate flavor. What I missed in these brownies though was the signature crispy brownie crust and chewy edges.
Fresh out of the oven these brownies were quite crumbly and didn’t have that crispy crust that is unique to brownies. Strangely, half of my pan of brownies rose more than the other half. Very bizarre, but who am I to question the science of brownies. To my distress the brownies were still pretty crumbly the next day even after refrigeration, although they did become very dense and fudgy. In denial, I ate brownie after brownie to make sure they weren’t as crumbly as I thought, nuking a few to try them warm which only made them crumblier and put me further into “denial”. Beside their crumbliness that I could not get over these brownies were soooo good. They were fudgy and chocolaty and mocha-y and brownie-y.
In the quest for my perfect brownie I’d say these were good but not the best. They were too crumbly for my taste, but the flavor, as their name promises, really is outrageous.
Ina’s Outrageous Brownies from here
- 1 pound unsalted butter (4 sticks)
- 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 (I didn’t add these)
- 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.