Outrageous Brownies from Ina Garten

ina garten brownies 1

Outrageous Brownies from Ina Garten
Source: Smitten Kitchen

Makes about: One 9×13’’ pan
Prep time: 10 minutes
Bake time: 20+15 minutes

I made 1/3 of the original recipe, since the original was too much, and this math was easier. I also used a 9×13 pan, so the original brownies were quite thick. The final result is very rich—strong flavors of hazelnut and coffee. I liked the strong coffee flavor, but depends on your taste.

1 stick + 3tbsp butter
5 oz semisweet chocolate chips
2 oz unsweetened chocolate
2 eggs
1 tbsp instant coffee granules
2 tsp vanilla extract
2/3cup+ 1 tbsp sugar
1/3 cup+ 1tbsp flour
1 tsp baking powder
1/3 tsp salt

1 tbsp + 1 tsp flour
1 cup chopped walnuts (I used hazelnuts)
4 oz semisweet chocolate chips

1) Melt together 5 oz of chocolate chips, the unsweetened chocolate, and butter
2) Mix in eggs, coffee, vanilla
3) Mix in 1/3 cup of flour, powder, and salt
4) Mix the rest of the chocolate chips and nuts with 1 tbsp+ 1tsp flour, then add.
5) Bake 20 minutes, rap to force air to escape.
6) Bake another 15 minutes until knife inserted into the center comes out clean.
7) Let brownies cool. Enjoy!

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David Leibovitz’s Robert’s Best Brownies

DL robert's best brownies

David Leibovitz’s Robert’s Best Brownies
Source: David Leibovitz

Makes about: one 8×8’’ pan
Prep time: 10 minutes
Bake time: 30 minutes.

I made a half recipe in a 9×5 loaf pan. It’s extremely chocolately, and definitely the most richly chocolately of the brownie recipes I’ve tried so far. Unfortunately, the texture was a bit loose/crumbly, although it was pretty fudgy.

6 tablespoons (3 ounces) butter
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped.

1. Preheat oven to 350F. Prepare 8×8’’ pan.
2. Melt butter and chocolate together.
3. Mix in sugar.
4. Beat in eggs.
5. Mix in flour, nuts, vanilla until glossy.
6. Bake 30 minutes or until knife inserted in center comes out clean.

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Gluten-Free Belgian Brownie Bites

belgian brownies-gluten free 2

Gluten-Free Belgian Brownie Bites
Source: Smitten Kitchen

Makes about: 12 mini ones (for 1/5 of the recipe; used a mini muffin pan. )
Prep time: 10 minutes
Bake time: 20 minutes

I made 1/5 of the original recipe. I also used almond meal and made them gluten free. They are crispy on outside and full of rich chocolate gooiness on the inside.

9 ounces bittersweet chocolate (60 – 64% cacao) (1.8oz)
1 cup plus 2 tablespoons butter, cut into small pieces (3.6 tbsp butter)
5 eggs, beaten lightly with a fork (1 egg)
1 1/3 cups superfine sugar (4 tbsp sugar)
3 tablespoons pastry flour (~2 tsp flour or almond meal)

1. Preheat oven to 325.
2. Melt butter and chocolate together.
3. Mix in sugar.
4. Beat in egg.
5. Mix in flour (or almond meal).
6. Spoon into mini-muffin pan.
7. Bake 15-20 minutes until shiny on top and knife comes out clean.

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Mint Chip Brownies

mint chip AS

Mint Chip Brownies
Source: Art and Soul of Baking

Nice brownies
These nice brownies are a bit minty with some white chocolate chips. There’s a bit of greasiness to them, unfortunately. I think I like the Grasshopper Brownies from Smitten Kitchen a bit better for mint brownies.

Makes about: 8×8 pan
Prep time: 15 minutes
Bake time: 35-40 minutes.

1 stick butter
2 oz unsweetened choc
4 oz semisweet chocolate
1 cup sugar
2 eggs
¾ tsp mint
½ cup flour
pinch salt
4 oz white choc chips

1. Preheat oven to 350F.
2. Melt together butter and chocolates.
3. Mix in sugar.
4. Mix in eggs
5. Mix in mint, flour, and salt.
6. Mix in chocolate chips.
7. Pour into prepared pan, bake 35-40 minutes or until knife comes out clean.

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Intense Brownies from Flour Bakery

intense brownies flour 1

Intense Brownies from Flour Bakery

Source: Flour

These brownies are quite rich and chocolatey, and range more on the cake-like side instead of being very gooey. That being said, they are very moist and soft.

Makes About: 1 9×13 pan
Prep Time: 10 minutes
Bake Time: 30-35 minutes

5 ½ oz unsweetened chocolate
2 ½ oz bittersweet chocolate (62%-70% cacao)
¾ cup + 2 tsp unsalted butter
5 eggs
2 cups sugar
1 ¼ cup flour
½ tsp baking powder
½ tsp kosher salt

1. Preheat oven to 325F. Prepare 9×13’’ pan by lining with parchment paper.
2. Melt butter. Add in chocolate to melted butter and stir until the chocolate melts.
3. Mix in sugar to the chocolate-butter mixture.
4. In a separate bowl, whisk eggs until they are frothy.
5. Add chocolate+butter+sugar mixture to the eggs.
6. Fold in flour, baking powder, and salt.
7. Pour batter into prepared pan. Bake 30-35 minutes, or until a knife inserted into the center comes out with a few wet crumbs.

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Dave and Kate Brownies from David Leibovitz

dave+kate brownie 1

Dave and Kate Brownies from David Leibovitz

Source: David Leibovitz
Makes About: 1 8×8 pan
Prep Time: 10 minutes
Bake Time: 30-35 minutes

These brownies are rich, chocolatey, and gooey. They are pretty sticky!

8 tablespoons unsalted butter, cubed
2 ounces unsweetened chocolate, chopped.
1 cup sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup nuts, chopped
1/4 cup flour
1/4 teaspoon salt

1. Preheat oven to 325F. Prepare 8×8 pan by lining with parchment paper.
2. Over low-medium heat, melt together butter and chocolate.
3. Mix in sugar.
4. Mix in eggs when the chocolate mixture has cooled sufficiently.
5. Mix in vanilla and salt.
6. Mix in flour.
7. Add in nuts.
8. Pour into prepared pan. Bake about 30 minutes or until a knife inserted into the center comes out clean.

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New Classic Brownie (aka Ice Bath Brownies)

ice bath brownie 1

New Classic Brownie (aka Ice Bath Brownies)
Source: Alice Medrich via Matt Bites

Makes about: 8×8 pan
Prep time: 10 minutes
Bake time: 20-25 minutes

I made a half recipe. These brownies are crispy and chewy on the outside, yet fudgy and moist on the inside. They seemed a little greasy while baking, but then the grease went away. Putting it in cool water (rather than an ice bath) seemed to do the job just fine.

Half recipe:
4 tbsp butter
2 oz unsweetened chocolate
½ cup + 2 tbsp sugar
½ tsp vanilla
1/8 tsp salt
¼ cup flour
1/3 cup toasted nuts
1 egg

Special equipment

Pan and cold water.

1. Preheat 350F. Prepare ice cubes and cold water in a pan.
2. Melt butter and chocolate together.
3. Add sugar and vanilla.
4. Add in egg.
5. Add in flour and salt.
6. Add nuts.
7. Bake 20-25 minutes.
8. Place pan in ice bath (but don’t let the brownies get wet!)
9. Enjoy!

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Brownies from Tartine

tartine brownie 1

Brownies from Tartine
Source: Tartine

This recipe yields the richest, fudgiest brownies I’ve ever had. One note—the original recipe states that one cannot use a cake tester to judge the doneness of the brownies, since the high chocolate percentage means that the tester will still come out wet even if the brownies are done. However, I found that the brownies were still raw after using the original bake time and following this rule. Therefore, it might make sense to remove the brownies when there are a few wet crumbs on the knife/cake tester. I ended up baking for almost twice the indicated time.

Makes about: one 9×13 pan, or 24 pieces
Prep time: 15 minutes
Bake time: 25 minutes (I baked for almost twice this amount of time)

¾ cup unsalted butter
1 pound bittersweet chocolate, coarsely chopped (I used chocolate chips)
5 large eggs
2 cups brown sugar
½ tsp salt
1 tsp vanilla
¾ cup + 2 tbsp all-purpose flour
2 cups nuts (optional; for topping)

Special equipment
9×13 baking pan, hand mixer

1. Preheat oven to 350F. Prepare a 9×13 baking pan by buttering it, or by lining with parchment paper.
2. Melt the butter over low heat. Remove from heat and mix in chocolate. If chocolate does not melt from the heat of the butter, add to stove and heat until melted. Let cool.
3. Beat together eggs, sugar, salt, and vanilla. Beat on high speed until the mixture thickens, becomes pale, and falls from the beater in a wide ribbon, and slowly dissolves back into the surface (about 4-5 minutes). Alternately, you can use a hand whisk and whisk forever (ok, maybe about 2x as long).
4. Fold cooled chocolate into the egg mixture.
5. Fold in flour into the chocolate+egg mixture.
6. Pour batter into the prepared pan and smooth the top with a spatula.
7. Distribute nuts over the top if desired.
8. Bake about 25 minutes, or until the top looks slightly cracked and is soft to the touch. I’d recommend baking until the cake tester is more or less clean (i.e. not completely raw batter sticking to it).
9. Let cool and cut with a very sharp knife. Clean the knife between cuts.

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Subtly Spicy Brownies

subtly spicy brownies 1

Subtly Spicy Brownies
Source: Smitten Kitchen

Makes about: 9×13 pan
Prep time: 10 minutes
Bake time: 30-40 mins

These delicious brownies are dense and very rich. The spicy flavors didn’t really come through, but perhaps that’s part of the subtlety? I’d never heard of Baked (the bakery from which this recipe originates), so sadly, there’s no interesting story about the source, except to say that I like browsing Smitten Kitchen when I’m procrastinating ☺

11 oz dark chocolate (60 to 72% cacao), chopped
1 cup (2 sticks) unsalted butter
1 tsp salt
1 tbsp unsweetened cocoa powder
1 ½ tsp smoked paprika (or chipotle powder)
¾ tsp cinnamon
¼ tsp cardamom (I left this out)
1 tsp instant espresso powder
2 tsp pure vanilla extract
1 ½ cups granulated sugar
½ cup brown sugar
5 large eggs, room temperature
1 ¼ cups all-purpose flour

Special equipment
9×13 baking pan

1. Preheat oven to 350F. Prepare baking pan by lining with parchment paper or by greasing very well.
2. Melt together the dark chocolate and butter over low heat.
3. To the chocolate mixture, add the salt, cocoa powder, paprika, cinnamon, cardamom (if using), espresso powder, and vanilla. Mix until well blended.
4. Mix in sugar.
5. Beat in eggs one at a time.
6. Add flour and mix until just combined.
7. Pour into prepared pan and bake until a knife inserted in the center comes out clean.

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