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Unbelievably Decadent Brownies

February 14, 2014



 

We have a bakery/café in town know for it's delectable, luxurious desserts, Mrs. London's.  One of the items that is a huge hit are their incredible brownies.  They are buttery, moist, melt-in-your-mouth delicious.  I was so thrilled to try a recipe by Ina Garten for her "outrageous brownies" and find that they tasted almost identical to those sold at Mrs. London's.

I'm calling them decadent because, as you'll see in the list of ingredients, the butter-chocolate-sugar-flour ratio cannot be described in any other way.  These aren't your everyday, bake sale brownies, these are a special occasion, fix-a-chocolate-craving brownie.  They are delicious.  These are also the only brownies I've ever tasted that seem to taste better refrigerated than warm.

They melt in your mouth.




Unbelievably Decadent Brownies
Makes a 13x9" pan of brownies
source:  lightly adapted from a recipe by Ina Garten

1 pound {yes, 4 sticks!} unsalted butter
3 1/2 cups semisweet chocolate chips, divided
6 ounces unsweetened or bittersweet chocolate, chopped fine
6 large eggs
2 Tablespoons instant coffee granules
2 Tablespoons vanilla extract
2 1/4 cups granulated sugar
1 1/4 cups all-purpose flour, divided
1 Tablespoon baking power
1 teaspoon salt
2 cups chopped walnuts, optional

Butter and flour a 12 x 18 x 1" pan.  Set aside.

In a saucepan over medium-low heat, melt the butter, 2 cups of chocolate chips, and the unsweetened/bittersweet chocolate, stirring often.  Remove from the heat and allow to cool slightly. 

In a large bowl, stir {do not beat} together the eggs, coffee granules, vanilla and sugar.  Stir in the cooled chocolate mixture and set aside.  Allow to cool to room temperature.

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, sift together 1 cup of the flour, the baking powder and the salt.  Add this to the cooled chocolate mixture.  In a small bowl, combine the remaining chocolate chips, walnuts {if using} and the remaining 1/4 cup of flour.  Toss so all chips and nuts are coated.  Add to the chocolate batter, stirring to combine.  Pour the mixture into the prepared pan.

Bake 20 minutes, then rap the baking sheet against the oven rack to release air.  Bake an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean.  Do not overbake!

Allow to cool thoroughly.  Refrigerate.  Cut into squares.

Store leftovers in the refrigerator up to a week.







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