We've been having some highly irritating storms in Birmingham for the past few days. So bad, that my satellite has been out for over 48 hours and my trusty "TV Guy" is ignoring my calls. Dude better get his self up here today.....Next Food Network Star is on tonight.
Today marks day three of this view.
Plus, Rafter is scared to death of storms and proceeds to try to permanently attach himself to any human that's close. Makes it hard to get much done.
But since I was in charge of a dessert for a 40th birthday party last night (Happy birthday, Chad) I had brownies to make. The other Barefoot Bloggers made these brownies a couple of weeks ago but if you remember we had just made Dorie's brownies the same week and I wasn't in the mood for more chocolate.
I have probably made Ina's brownies at least 20 times over the years. They just don't get any better and are always a hit. I've also taken some liberties with the recipe on several occasions.....added peanut butter, different types of nuts, no nuts, thrown in a shot of amaretto, etc., etc., etc. This time I left out the coffee because I knew there would be some kids eating them. No matter how little espresso I put in, if a kid tastes them they detect the coffee EVERY TIME. Totally slips by the adults, but not the youngins. I also added in a cup of toffee bits with the chocolate chips. They add a nice little surprise, plus toffee chips and bacon (not together....although now that I think about it......nah) make everything better!
Mr. B likes his served with a scoop of white chocolate ice cream, Hershey's syrup and some peanuts!
Here's the recipe:
The Barefoot Contessa Cookbook
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder (I eliminated it this time, but I prefer them with the coffee)
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (I left these out but added 1 cup of toffee bits)
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.