Food Blog:
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Miss Tenacity.
New Mexico.
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Saturday, June 24
Sheer Outrageousness
Can you imagine a more perfect sight than a cross section of a dense, fudgey, insanely rich brownie? How about the sight of seeing the brownie in your hand, a tooth-carved notched removed from its surface, the rest of it slowly melting into sugary-salty-dark heaven in your mouth? Ok, that works for me.
This is the third time I've made these deadly buggers, and each time they turn out differently. Always, they are good. If you've never made them, try it once (even if you cut the recipe down a LOT - I've made as small as a 1/6 batch in a 6"x6" pan). You will not be disappointed, but keep some friends in mind if you find the need to give away most of them before you can scarf them all down at once.
Here's the bowl with melted chocolate, butter, sugar, and eggs all beat together:
After adding the flour, things get a bit thicker:
The smooshed up Oreos, ready to go in:
Next is the addition of the floured Oreos (making me wish I'd used a bigger bowl):
Into the buttered+floured+papered pan goes this very globby batter, to be smoothed out as much as possible into every little corner:
Baked at 350 for about 30 minutes, they are crusty on top and just moist within:
After coming out of the oven, making sure they end up fudgey requires a rapid cool-down, so into the freezer the whole pan goes for about an hour. Once they are chilled, removal from the pan is easy, and so is hamming it up with the full sheetpan (11"x17") megabrownie...
THE 11,500 CALORIE MEGABROWNIE!
Yeah, you read that right. 11,500 calories. Ina's recipe would have you cut it into just 20 squares of about 3"x3", for a massive 560 calories per brownie and a sugar rush to conquer Rome. I cut mine into 32 still-respectable pieces, wrapped each individually and into the fridge they went to start 'aging'. The nice thing about these brownies is that they will continue to improve in flavor for several days, getting somehow richer and more decadent. So if you can wait....
Recipe for Outrageous Brownies The original formula with walnuts and chocolate chips - the best combination in my opinion, but I had a package of Oreos in the house so there ya have it. I think these would also be fantastic with chopped up thin mint cookies as well, but that's for another day.
TODAY'S VARIATION - WITH OREOS:
(adapted from original by using 3 instead of 4 sticks of butter - really, you won't miss that 4th stick)
3 sticks butter
1 lb semi-sweet chocolate chips
6 ounces unsweetened chocolate, chopped
(OR 3 oz ultra-dark chocolate + 10 TBSP cocoa powder + 3 TBSP canola oil)
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 (use only 1/2 tsp if your butter is salted)
4 cups chopped/smooshed/crumbled Oreo cookies (1 package)
Melt the butter and all of the chocolate together in the microwave or over very low stove heat. Allow to cool to nearly room temperature for about 10 minutes (you don't want the eggs cooking when they get mixed in). Beat into the chocolate goo the eggs, sugar, coffee, and vanilla until very smooth.
Combine the flour, baking powder, and salt and then mix those into the chocolate lava. Toss the chopped cookies with the remaining 1/4 cup flour, then stir those into the batter.
Glob it all onto your papered+buttered+floured 11x17x1" pan and spread out evenly. Lick off the spatula with vigor, then if no one is looking, put it back in the drawer.
Bake at 350 for about 30 minutes. After about 20 minutes, open the oven and rap the pan a little to let the bubbles deflate - this will keep the fudgey factor high. After about 28 minutes, do the toothpick test and when it comes out with some crumbs but is not sopping wet, pull out the pan and transfer to the freezer for about an hour.
Remove brownies as one unit to your cutting board, and then cut into as large of pieces as your conscience will allow. Wrap each individually to keep the moisture in, and refridgerate until about an hour before eating. At room temperature, all chocolate tastes the best....
Time posted: 12:22 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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