These brownies are rich and delicious for anytime of the year but perfect for cold weather days. The base of the recipe comes from Ina Garten’s delicious “outrageous brownies” that were a main staple in her iconic shop, Barefoot Contessa. Since I have never liked walnuts in brownies we switched them out with mini M&Ms and toffee bits.
- 4 sticks unsalted butter, browned
- 16 ounces semi sweet chocolate chips (and 6 additional ounces)
- 6 ounces unsweetened chocolate, slices/shaved very thinly for melting
- 6 extra large eggs
- 2 teaspoons of high quality vanilla extract
- 3 tablespoon instant coffee granules
- 2 1/4 cups sugar
- 1 1/4 cup all purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of kosher salt
- 8 ounces of Mini M&Ms
- 1/4 cup toffee bits or chopped heath bars, more for the top
- 1 tablespoon Maldon Sea Salt
- Set the over to 350 degrees.
- Brown the butter by cooking over a high heat until the milk in the butter drops to the bottom of the pan and browns, turning a fragrant nutty flavour. Do not let it get too dark/burnt. Immediately put in a heat proof bowl and let cool slightly then add one pound of semi-sweet chocolate and unsweetened chocolate and stir
- Place the bowl of melting chocolate over a simmering water until it is completely melted. Let it cool slightly while you STIR (not mix) together eggs, coffee, vanilla and sugar. Stir the chocolate mix into the egg mixture and let cool to room temperature
- Sift together 1 cup (not all) of the flour, baking powder (make sure it has not been opened more than 5 months ago) and salt. Stir into the chelate mix.
- Toss the remaining chocolate chips, M&Ms and toffee bits with the remaining 1/4 cup flour and stir in to the mix. Pour into the half baking sheet (12x18x1) that you have buttered and floured. Smooth it out Sith a spatula then sprinkle a good foes of toffee bits and Maldon Sea Salt on top. (You do not want to use Kosher or any other salt, you want the large flaky bits of salt)
- Bake for 20 minutes then remove, hold the baking sheet 6 inches above a strong heat resistant service and drop it, letting the air escape. Put back in the oven for another 15 minutes. Test with a toothpick and remove when it comes out clean.
These brownies have a cookie cousin…
I am a big believer in good cookies to end a dinner – and I mean very good cookies. Recently, I found a greater purpose for these tasty treats. When the lock-downs started to roll through the United States, it was tough to keep in touch with people beyond never-ending mass text chains. If I…