Extreme Brownies Recipes

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 degrees. Butter and flour a 13-by-9-inch baking dish.
• In a mixer bowl, beat 10 tablespoons butter until light and fluffy.
• In a separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and ¾ cup flour.
• In a small bowl, lightly whisk together 2 eggs and 1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to butter until well-incorporated. Stir in ½ cup walnuts.
• Spread mixture evenly in prepared pan. Bake 5 to 6 minutes, until the batter has risen in the middle. Remove from oven and tap pan firmly on the counter to make brownies fall. Be careful; some batter might splash out at this point. Place brownies in oven for another 5 to 6 minutes. Brownies will not be fully baked at this point. Cool to room temperature, then refrigerate at least 3 hours, or until thoroughly chilled.
• In a double boiler, heat the caramels with 1 tablespoon butter and 4 tablespoons of the cream until melted and smooth. If necessary, stir in remaining 2 tablespoons cream to achieve a consistency that is pourable when warm, and thick but oozing at room temperature.
• Pour caramel mixture over chilled brownie layer, taking care to push the caramel into the corners. Sprinkle with the chocolate chips. Freeze at least 4 hours, until caramel is very firmly set.
• Make another batch of brownie batter, as before. Carefully spread batter over the frozen caramel and chips layer, being careful not to disturb the caramel or chips.
• Bake at 350 degrees for about 30 minutes, or until the center looks done. Because of the chocolate-and-caramel layer, using the toothpick test or shaking the pan are not good methods to determine doneness. Brownies will fall as they cool; this is desirable.
• Cool to room temperature, then refrigerate overnight. This allows the caramel-and-chocolate-chip layer to set.
• Cut into squares and dust with confectioners' sugar. Store in the refrigerator or freeze. Bring to room temperature to serve.
• Editor's note: If you can't find Belgian chocolate chips, you can chop semisweet Belgian chocolate into small pieces. You can also use regular semisweet chocolate chips, although the flavor might not be the same.

Steps:

• Set oven to 325 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes).
• Remove from the heat, with a wooden spoon, stir in 2 cups chocolate chips until melted; cool slightly, beat in vanilla.
• In a mixing bowl,whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed.
• Mix together flour, baking soda and salt; add to the egg/chocolate mixture; mix well to combine.
• Stir in the remaining chocolate chips.
• Spread into prepared baking pan.
• Bake for 35-40 minutes (don't over bake).
• Cut into squares.
• Note: If desired, chopped walnuts may be added.