Barefoot Contessas Outrageous Oreo Crunch Brownies Recipes

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, 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 the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 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 overbake! Cool thoroughly, refrigerate well and cut into squares.
• This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Steps:

• Preheat the oven to 350 degrees.
• 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.

Steps:

• 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.

Steps:

• Preheat oven to 350°.
• Butter and flour a 12x18x1-inch baking sheet.
• Melt together the butter, 1 lb. of the 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 oz of chips in a medium bowl with 1/4 c 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 dough.
• Bake for about 15 minutes, until a toothpick comes out clean.
• Do not over bake!
• Allow to cool thoroughly, refrigerate, and cut into squares.
• Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
• It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
• This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2" x 17 1/4" x 1" baking pan.
• In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
• In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
• In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
• Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; DO NOT OVER BAKE -- Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.