Best Barefoot Contessa Outrageous Brownies Recipes

Barefoot Contessa's Outrageous Oreo Crunch Brownies image

Provided by riffraff

Categories Bar Cookie

Time 1h5m

Yield 20 brownies, 20 serving(s)

Number Of Ingredients 12

2 cups butter
1 lb semi-sweet chocolate chips (original recipe calls for 28 oz., I feel that is too much but I will leave that up to you)
6 ounces unsweetened chocolate, chopped
6 large eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla
2 1/4 cups sugar
1 cup flour
1/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies (50 cookies)

Steps:

Preheat oven to 350°.
Butter and flour an 11" X 17" pan (I used a 9 X 13 and had thicker brownies).
In a heat-proof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In a large bowl, whisk eggs, coffee, vanilla and sugar.
Blend chocolate mixture into egg mixture; cool to room temperature.
In a medium bowl, sift together one cup flour, baking powder and salt.
Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour.
Add Oreo mixture to chocolate mixture.
Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until a toothpick inserted 3-inches from center comes out clean; do not overbake.
Allow to cool. refrigerate, tightly wrapped, until cold; cut into squares.
Share them with your friends and they will be forever indebted to you!

Nutrition Facts : Calories 607.4, Fat 37.5, SaturatedFat 21, Cholesterol 104.6, Sodium 521.2, Carbohydrate 68.9, Fiber 3.9, Sugar 48.4, Protein 6.8

BAREFOOT CONTESSA OUTRAGEOUS BROWNIES image

Number Of Ingredients 11

½ lb unsalted butter
8 oz plus 6 oz semisweet chocolate chips
3 oz unsweetened chocolate
3 extra large eggs
1 ½ Tbsp instant coffee granules ( can omit this if you like)
1 Tbsp pure vanilla extract
1 1/8 cups sugar
½ + 1/8 cups all-purpose flour
½ Tbsp baking powder
½ tsp salt
1 ½ cups chopped walnuts

Steps:

Preheat over to 350 ° Butter and flour a 13x9 baking sheet. Melt together the butter, 8 oz choc. Chips, and unsweetened chocolate in a double boiler. Allow to cool slightly. In a large bowl, stir (do not beat) together eggs, coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together ½ cup of flour, baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 6 oz of chocolate chips in a medium bowl with 1/8 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 min, then rap the baking sheet against the over shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 min, until a toothpick comes out clean

OUTRAGEOUS BROWNIES (BAREFOOT CONTESSA) image

Number Of Ingredients 11

1 pound unsalted butter
1 pound + 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Steps:

Preheat the oven to 350 degrees. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.