Chocolate Spice Brownies
1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chunks 6 ounces unsweetened chocolate 6 extra-large eggs 2 tablespoons prepared coffee 2
1 pound plus 12 ounces semisweet chocolate chunks
6 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons prepared coffee
21/4 cups sugar 1
1/4 cups all-purpose flour 1 tablespoon baking powder 2 tsp cinnamon powder 1
1 tablespoon baking powder
2 tsp cinnamon powder
11/2 tsp ancho chile powder1 teaspoon salt
Preheat oven to 350 degrees F.
Butter and flour a 12x18x1-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, 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, cinnamon, chile powder and salt. Add to the cooled chocolate mixture. Toss the 12 ounces of chocolate chunks 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. Allow to cool thoroughly, refrigerate, and cut into squares.
Adapted from “Outrageous Brownies”
from The Barefoot Contessa Cookbook
by Ina Garten, Clarkson Potter/Publishers, 1999.
Updated: November 24, 2013 6:16AM
Before the chill in the air gets cold enough for you to see frosty halos erupt from your lungs like rings of cigarette smoke, bring your meals outside to enjoy the autumn weather.
An autumn outdoor feast is quite festive, and orchestrating the perfect autumn adaptation of your favorite recipes comes quite easily, if you use a little ingenuity. As sure as the sugar maples will change into a fiery burnt red, your favorite dishes should change, too.
As wintery and cold-weather comforting as brownies may seem, they could use an update for the fall. Butterscotch, caramel or pumpkin may seem like likely accessories, but they alter brownies almost beyond recognition. Stick with the chocolate, just enhance it.
These chocolate spice brownies are pure to their original form; however, some slight enrichment comes from a pretty basic and familiar spice medley. Cinnamon and ancho chile powder give depth to the dark chocolate, adding barely a wisp of seasonal spice and even some much-welcomed heat. The medley, which is most often associated with Mexican chocolate, has the same roots as any of the pumpkin spice or gingerbread flavors that get strewn into the autumn menus. The difference here is that this medley is unsung and completely unadulterated by the sticky fingers of glitzy commercialized recipes.
Ideally, the cinnamon and chile medley could be added to any of your favorite brownie recipes, as long as they are from scratch. Don’t waste the complexity of these flavors on a store-bought mix. A high-quality dark chocolate, real butter and fresh ingredients are needed to augment the delicate, yet bold flavors of the spices.
This brownie recipe, though, doesn’t skimp out on quality ingredients at all. Essentially just a pure chocolate brownie recipe, it has been adapted to fit the design of the spice recipe.
Hot and gooey from the oven, these brownies are ready for autumn eating. Just be sure to save some for the few remaining good-weather fall days when al fresco dining is still an option.