Alison Lewis

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Brownie Shortcut

November 10, 2008

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We all need a shortcut sometimes, especially in the kitchen, and I have the answer when it comes to brownies. I came upon a great brownie and blonde brownie mix at Fresh Market grocery store. It’s from the Fat Witch Bakery in Manhattan, and all you need it unsalted butter, eggs, an 8-inch pan, a mixing bowl and a spoon. It’s so easy, and you will have chewy gooey brownies in no time. Leigh made these by herself, and everyone was begging us for the recipe or to make them more! For more information see below:

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Go to www.fatwitch.com or www.freshmarket.com

 

If you’re looking for a true homemade brownie recipe that is incredible, this is the one I highly recommend.

Outrageous Brownies

Prep: 15 minutes

Cook: 30 minutes

Yield: 20 to 24

Ingredients

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 large eggs

3 tablespoons instant coffee powder (optional)

2 tablespoons vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups diced walnut pieces

Directions

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Recipe from Barefooot Contessa at www.foodtv.com



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