It’s December 30th and here I am, still scrambling to finish my cooking challenge. With Ina Garten’s Outrageous Brownies, I am left one recipe short with one day left in the year. Let’s see what I can scramble to make tomorrow, but for now, let’s get to the brownies.
The original recipe in Ina’s Barefoot Contessa cookbook is huge, requiring 4 sticks of butter, a little over 2 pounds of chocolate and a 12×18 inch baking pan that I don’t think would even fit in my oven. Not to mention the recipe calls for unsweetened chocolate, which is hard to find in Manila.
Ina Garten’s new cookbook, Foolproof, has a variation of this recipe which conveniently only uses half of the batter, saving me the trouble of doing the computation myself. I’ve also been able to find locally made unsweetened chocolate (Goya, who knew?), so I finally had everything I needed to make these babies and see if they really are as “outrageous” as Ina claims them to be.
Taste-wise, these do not taste like the brownies we’re used to. Probably because of the coffee powder used, the chocolate taste of these brownies is deeper and richer, even if there are only 3 oz of unsweetened chocolate to 8 of semi-sweet. I love that they taste of darker chocolate, but this might not be recipe to use if you want a sweeter, milk-chocolate-y taste.
Texture-wise… Well. I may have messed things up in that department a little. Weirdly enough, while the brownie wasn’t dry or sandy at all, it was still very crumbly. Is that possible, for something to still be moist but be crumbly? I guess it is, since that’s how these turned out. I don’t know what it was. I took them out of the oven even if the toothpick wasn’t coming out completely clean yet, even if they already baked longer than the 35 minutes recommended by Ina. Maybe it was because I used a glass pan instead of a metal one? Whatever it was, I ended up with this after slicing up the brownies:
Brownie… clumps? I wouldn’t call them crumbs, because they were bigger than that. As you can see, there was a lot of them. And as you can also see, I couldn’t bear to throw them out. I hate things (especially good butter and chocolate) going to waste, and I figured this was a problem (if you could call it that) a little ice cream couldn’t fix.
So despite the initial annoyance at the texture of the brownies did not come out perfect, I guess ending up with yummy ice cream topping is not something I should be complaining about. Two desserts from one recipe is not such a bad outcome for an afternoon.