Every time I make another Barefoot Contessa/ Ina Garten recipe it makes me want to write a love letter to Ina. It would go something like this:
Dear Ina,
I know we haven’t met but I’m pretty convinced that we could be BFF. We could make a Vegetable Tian, maybe some Shrimp Scampi or maybe even some Italian Wedding Soup and Meringues Chantilly for dessert. It would be grand, I promise. We both love butter and cheese. Perhaps we could spoon feed each other? I’m not into girls that way but like I said, it could be grand.
We could go to your tailor and get matching custom-made shirts, hang out in the Hamptons, hit up a few gourmet shops, cook side by side in the barn and then take off on a bicycle built for two and lunch on the beach. Are you more a of a Main beach or Two Mile Hollow kind of gal? Jeffrey could come along too.
If this sounds like fun (and I’m sure it does) holla at your girl.
xoxo
Tonya
Ok, so clearly these brownies have my heart if I’m writing love letters to Ms. Ina. They are so rich, so chocolately, so sinful and so delicious. I’m on a two-brownie a day diet — and by diet I mean way of eating having nothing to do with restriction. A brownie with lunch and a brownie with dinner. Totally sensible.
I made these by the recipe and was so pleased. The coffee adds a nice depth of flavour to the brownies that really brings out the chocolate. Nothing much to say but YUM.
Oh, and props to Eva at I’m boring. for the Barefoot Bloggers pick!
Outrageous Brownies
Ingredients
- 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
- 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
Directions
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.
(Copyright 1999, The Barefoot Contessa Cookbook)
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These brownies deserve a love letter too.
I like your letter to Ina–how could she resist?! These were amazing brownies!
These brownies definitely have your heart with a pound of butter but they were worth it.
I love your letter to Ina. I thought these brownies were every bit as good as you say. In fact, when you get the girls weekend going with Ina, I would love to come along too.
I hear you on the love letter, that chinese chicken salad, ohh, and it was the BB’s that showed me what a real pavalova can taste like.
Hi Tonya! Thanks for stopping by my blog. Sounds like you love Ina as much as I do. Your letter cracked me up.
Great post. What’s not to love about Ina and her food.
And don’t forget to stop by her shop and cater a couple parties! Great job, glad you liked them.
I love your letter to Ina 😉 She and I can be BFF too… Now if she’d reimburse me for my gym membership, we’d be all set!!
I loved the brownies as well, and I adore Ina!