was part of
Food Fight: Chocolate Dessert Challenge
which ended Jun 13, 2008 05:00 PM.
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Outrageous is such a mediocre adjective to describe just how killer these brownies are! Several coworkers said they were the best brownies they’ve had in years. But seriously – how can you go wrong with 1 pound of butter and 2 pounds of chocolate!?
These brownies are easy to make, and they’re excellent the next day.
- 1Preheat oven to 350 degrees F. Grease a jelly roll pan (12×17″) with butter. You can dust the pan with flour, but I don’t like how it makes the brownies white on the bottom so I use loose cocoa powder instead.
- 2Melt together the 1 pound of butter, 8 oz of unsweetened chocolate, and one 12 oz bag of semisweet chocolate chips on top of a double boiler. If you don’t have a double boiler, just boil about 3 inches of water in a sauce pan and place a glass or metal bowl (with the butter and chocolate) on top of the pan with boiling water. This will keep the chocolate from burning.
- 3Once the butter and chocolate is melted, cool slightly. Stir together eggs, espresso, vanilla and sugar. Stir in the warm chocolate and cool to room temperature.
- 4Stir together 1 cup of flour, baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 oz bag of chocolate chips with the remaining 1/4 cup of flour. Add to the chocolate batter and pour into the prepared pan.
- 5Warm the caramel in a microwave for 20-30 seconds just so it’s soft and a little oozy. Pour evenly over the brownie mixture. Take a knife and “cut” the caramel into the brownies. Do this by cutting vertically and horizontally through the entire pan. It will create a nice swirl pattern that looks elegant once baked.
- 6Bake for about 30 minutes, or until a toothpick comes out clean. Do not overbake! Cool thoroughly. You can refrigerate if you like, but just wrapping with plastic wrap is sufficient.
Member recipes are not tested by the CHOW food team.