The other night I was sitting on my kitchen counter playing around with my ipad, attempting to diligently listen to M discuss the government health exchange program and all the while slowly enjoying a really good glass of cabernet and one of the above pictured brownies. All of a sudden I stopped. What on earth was I doing? This is not a brownie you should multi task with – it’s too good for that. So I put the ipad down and asked M for just a moment. I’m pretty sure he thinks I’m insane. In my mind it made perfect sense.
I discovered this recipe from my mom and sister. I fell in love, quickly. The brownie has a super chewy, rich, and fudgey consistency that goes equally well with a glass of chilled milk or red wine. So. Good. Also, it makes a ton so you can selfishly hoard them on a pretty cake stand in your kitchen and eat them one by one in peace and quiet (what I wanted to do), or you can make a more health conscious decision and pass them out (what I ended up doing). These came everywhere with us this past weekend – soccer, the neighbors, dinner parties. Plenty to go around.
Ina did well with this recipe although hers called for more coffee. She puts it in to enhance the flavor of chocolate which I definitely believe in – go Ina. I think she just had way too much – they turned into chocolate coffee peanut butter brownies for me. So, I took it down a notch and ended up with perfectly enhanced brownies.
Recipe Adapted from Ina Garten
- 1 lbs unsalted butter
- 1 lbs plus 12 ounces chocolate chips, divided (I used a combo of bittersweet and semi sweet)
- 6 ounces bittersweet chocolate
- 6 room temperature eggs
- 1 1/2 TBS coffee granules
- 2 TBS vanilla
- 2 1/4 cups sugar
- 1 1/4 cups flour, divided
- 1 TBS baking powder
- 1 tsp salt
- 3/4 cup smooth peanut butter
(Disclaimer: this looks like a lot of steps. It’s not hard it’s just full of bowls, that’s all)
Preheat oven to 350 degrees. Butter and lightly flour a 12 X 18 sheet pan.
Put butter, 1 lbs of chocolate chips, and 6 ounces of bittersweet chocolate in a heat proof bowl and slowly melt over a simmering pot of water on the stove. Remove from heat and allow to cool slightly.
In a large separate bowl mix (do not beat) together eggs, coffee granules, vanilla and sugar. Slowly pour in the cooled chocolate mixture and combine.
In another bowl sift together 1 cup of flour, baking powder and salt. Pour into the large bowl filled with the chocolate/egg mixture. You still with me?
Combine remaining 12 ounces of chocolate chips with 1/4 cup of flour in a small bowl – the last bowl, I promise! Stir the floured chips into the brownie batter. Pour batter into prepared sheet pan. With a knife, swirl peanut butter throughout the batter. L’s favorite part.
Last step, here we go. Bake at 350 degrees for 20 minutes. After 20 minutes pull out the tray and slam it against the rack of the oven. My favorite part. This gets out the extra ‘air’ in the batter. Bake for an additional 10 – 15 minutes, until a toothpick comes out clean.
I’ve gotten ahead of myself and cut these brownies a bit too soon. Ok, actually….immediately out of the oven. It was not a pretty sight. If you want perfectly shaped brownies give these time to set. The ones pictured were cut after 4 hours. If you are at the point of no return and you must have one immediately, cut away. I’ve been there.
Now, to find some peace and quiet.