30 years ago my dear friend, Sally, gave me a copy of Lee Bailey’s Country Desserts. At the moment neither of us realized how significant that gift would be in my life. It was way before Instagram and the endless blogs filled with impossibly gorgeous recipes. Who am I kidding, it was before the internet. I had that one cookbook and a shitty student apartment kitchen to bake in. I made almost every recipe in the book and as a result learned how to make everything from cookies, cakes, pudding and even candy, but these outrageous brownies were the best thing in the whole book. I would splurge on really good chocolate, which meant something beyond Hershey’s. God only knows what brand it was back then, but I remember spending my entire food budget on chocolate, nuts and butter just to make them. I must have survived on rice cakes and peanut butter for the rest of the week.
30 years later these outrageous brownies are the only recipe I make. I’m pretty good about not eating a bowl of cake batter or cookie dough, but these brownies are a different story. I’m powerless to their seduction, so I can’t make them often. See my instagram video on making the brownies and recipe below.
from Ina Garten via Lee Bailey’s Country Desserts.
1 pound (4 sticks) unsalted butter
1 pound semi or bittersweet chocolate, your favorite brand, for melting
6 ounces unsweetened chocolate, for melting (If you don’t have access to unsweetened chocolate, use more bittersweet and reduce sugar by 3 tablespoons)
6 large eggs
2 1/2 tablespoons instant espresso powder (optional, but I highly recommend it for balance of flavor, the brownies don’t taste like coffee)
2 tablespoons vanilla extract (easy vanilla extract recipe)
2 1/4 cups (370g) sugar
1 cup (150g) all-purpose flour (In Ina’s recipe she has you sift the flour into the cup, but I just whisk the flour in the jar and then spoon the flour into the cup. This has always worked for me, but you want to make sure not to use too much flour or the brownies may be dry. If you use King Arthur Flour it has more protein and will make for a dry brownie, so you’ll want to use 2 Tablespoons less flour.)
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped toasted nuts
3 cups chocolate chips or chunks, folded in at the end, not melted
To make brownies:
Preheat oven to 350°F
Grease and line a 12×18-inch sheet pan with parchment.
Chop the 1-pound of bittersweet and the unsweetened chocolate into small pieces. I used an ice pick, but a super slicer is a great option as well.
Melt the butter and chopped chocolate over a double boiler until there are no chunks of chocolate left. Cool to room temperature.
Remove from heat and mix in the eggs, espresso, vanilla, and sugar. In a small bowl whisk together the flour, baking powder and salt.
Stir the dry into the chocolate mixture.
Fold the nuts and chocolate chips into the batter.
Spread into prepared pan.
Bake for about 30 minutes or just until tester comes out clean, but DO NOT OVER BAKE or they will not have the outrageous fudge quality.
Cool completely and then cut into squares.
Serve with ice cream, coffee or milk or just eat them out of the pan.
In my instagram video I made a half batch in an Emile Henry Rectangular Baking Dish. They made for a thicker brownie and required 30 minutes baking, even for the smaller batch.
Serve with a tall glass or milk or with ice cream and caramel sauce.
1 cup sugar
1 teaspoon corn syrup (to prevent crystallization)
3 tablespoons water
1/2 cup heavy whipping cream (more if you want it thinner)
Melt the sugar, corn syrup and water over high heat, without touching, until it caramelizes. Once it colors stir the caramel so it cooks evenly. Once it is evenly dark and just starting to smoke, whisk in the cream.If the caramel seizes when you add the cream, just let it cook on low heat until it melts again. Strain if necessary. Will last for about a week in the refrigerator. It will thicken when chilled.