Outrageous Brownies

Ina Garten

1 pound unsalted butter
1 pound plus 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
Directions
Preheat oven to 350 degrees F.

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

Gianduja Brownies

4 brownies (about 2 by 3-inches)
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)
Directions
Preheat the oven to 375 degrees F.

Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour

Caramel Brownies

1 (18.25 ounce) package German chocolate cake mix with pudding
3/4 cup melted butter
1/3 cup evaporated milk
1 cup chopped pecans
13 ounces individually wrapped caramels, unwrapped
1/3 cup evaporated milk
1 cup semi-sweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating .
Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
Press pecans into batter and bake for 8 to 10 minutes.
In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.

Godiva Cream Cheese Brownies

Brownie Base:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon instant espresso powder
1/3 cup all-purpose flour

Cheesecake Topping:
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons heavy cream or whole milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped

Make the brownie base:

Preheat oven to 325°F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray.
Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.
Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt.
Stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan.
Make the cheesecake topping:

Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer.
Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer.
Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks.

Rocky Road Brownies

I had these at a friends bridal shower and they were PURE EVIL. I begged for the recipe and got it reluctantly as Becky swore to her uncle she would never divulge it. She said it was okay to give it to us since he lived on the West coast and we lived on the East coast.

I love these brownies and they are NOT for the faint of heart.

Rocky Road Bars
Bar Ingredients

½ cup Butter (or margarine)
1 square Unsweetened chocolate (3 TBS Cocoa+1 TBS Oil=1 sq unsweetened chocolate)
1 cup Sugar
1 tsp Vanilla
2 Eggs
1 cup Chopped Nuts
1 tsp Baking Powder
1 cup Flour

Preheat oven to 350 degrees. Grease and flour 9x13in pan. In large saucepan melt ½ cup butter and 1 square of chocolate over low heat and cool. Mix sugar, eggs and vanilla together. Add cooled chocolate mixture and then the flour mixture. Spread evenly in the pan.

Filling Ingredients

8 oz Cream Cheese (Save 2 oz for the Frosting)
½ cup Sugar
2 T. Flour
¼ cup Butter Softened
1 Egg
½ tsp Vanilla
¼ cup Chopped Nuts
1 cup Chocolate Chips

Marshmallows

In small bowl combine 6 oz. cream cheese, butter and sugar. Add egg and vanilla. Blend until smooth and fluffy. Add flour and mix. Stir in nuts and chocolate chips. Spread over Bar Mixture. Bake 25 to 35 minutes until toothpick inserted in center comes out clean. Sprinkle with marshmallows. Bake 2 minutes longer.

Frosting Ingredients

¼ cup Butter
1 Square Unsweetened Chocolate
2 oz. (from filling) Reserve Cream Cheese
¼ cup Milk
3 cups Powdered Sugar
1 tsp Vanilla

In large saucepan melt ¼ cup of butter, 1 square chocolate, remaining 2 oz cream cheese and milk over low heat. Stir in powdered sugar and vanilla. Blend until smooth (will need a Wisk). Immediately pour over marshmallows. Swirl together using a butter knife. Store in Refrigerator. Cut into bars.