Because Valentine's Day puts chocolate on everyone's mind (and because Food TV shoves Chocolate Obsession Week at us this time of year), here's my recipe for Little Outrageous Brownies. I call them Little Outrageous Brownies because I had to adjust Ina Garten's (Barefoot Contessa) recipe for Outrageous Brownies. No wonder she's gained weight-- who makes a 13 x 18 sheet pan of brownies?! So given most people's appetites, I've been working to get this recipe down to a normal-sized 8 x 8 inch pan.

This is my favorite brownie recipe so far (and believe me, I've tried a lot!). This one finally gives you that nice crackly top that you usually only get with commercial brownie mix because it has a healthy dose of baking powder-- something that is often missing from homemade brownie recipes. This also calls for a bit of instant espresso, which does wonders for bringing out the taste of the chocolate. The great thing about brownies, including these ones, is that you don't really need a super-high-quality chocolate for it (except use some great chocolate for the chips). And I made it even easier than Ina's recipe by replacing the unsweetened chocolate with additional bittersweet. Eet smakkelijke!

Yummy crackly top

Little Outrageous Brownies
adapted from The Barefoot Contessa

7 oz. bittersweet chocolate (I like Ghirardelli double chocolate chips)
3/4 cup butter (yes it's a lot, so what)
2/3 cup sugar
1-1/2 tsp instant espresso powder
1 egg plus 1 egg yolk
2 tsp. vanilla
1/3 cup all-purpose flour (plus 1 tbsp for tossing nuts and chocolate chips in)
1/2 tsp salt 1 tsp baking powder
2/3 cup bittersweet chocolate chips
2/3 cup chopped roasted pecans (yeah, it's a pain, but do roast them-- it tastes much better!)

Preheat oven to 350 degrees. Melt the butter and chocolate together over low heat, or over a double-boiler. Cool until just warm. Meanwhile, whisk the eggs with the sugar and espresso. Slowly pour the chocolate mixture into the egg mixture while whisking. Whisk together the flour, baking powder and salt. Stir into the egg/chocolate mixture until well-blended. Toss the nuts and chocolate chips in the 1 tablespoon of flour (this will keep them from settling to the bottom of the brownies) and add to the chocolate mixture. Scrape out the mixture into a nice little 8 x 8 pan.

Bake for about 24 minutes, just, just until a toothpick inserted in center comes out with just a bits of chocolate clinging to it. Let cool, cut into squares and serve with excellent vanilla ice cream. :)

Labels: recipes, the chocolatey, the sweet