A few years ago, some good friends got married on a Friday night and it was a party.
And then, on Saturday, they had all of their guests over to their house for a follow-up celebration which turned into a party equally as fun as the one the night before, though slightly more rambunctious. But for the sake of this blog, all you need to know is: on that fateful day I was introduced to the lovely Mrs. Koester and her Outrageous Brownies.
Looking back, I can’t remember just how many brownies I consumed over the course of the afternoon (and well into the evening), but I sincerely hope that the bathing suit I was donning kept me somewhat conscious of my intake.
Probably not, though.
The texture of these brownies is so unique in that they are fudgey and yet, the walnuts and chocolate chips sprinkled in give them a rocky-road effect. They take some work, but are easily my favorite. (Secret Ghirardelli Brownies are my favorite quick and easy version.) They need to be stored in the refrigerator and are just as good cold as they are when brought to room temperature just before serving.
I was nervous to ask for the recipe; sure that it had to be family secret that could never be given to someone outside the bloodline (speaking of, all the women in this family have fabulously thick and gorgeous hair). But as I’ve come to know the Koester family, they are a generous bunch and always more than willing to let the good stuff be shared.
Without further ado, I give you the recipe (at bottom) for the richest, densest, nuttiest, chocolatiest brownies ever. Worth every bowl it takes to make them – promise!
Before I sign off, a quick baby update: I’m 25 weeks (and 5 days) along with our little baby girl and the doctor confirmed today that I’m still on track for my end of September due date, size-wise.
While I typically feel her move throughout the day, DVH and I have noticed that the baby’s kicks are strongest and most frequent around 8:30 pm. Admittedly, I’m usually in bed by then, and I love laying there and watching my stomach move and jolt with each kick. It really never gets old!
I haven’t had any single intense cravings, but I could eat fruit all day every day. Thankfully, all the good stuff is actually in season, so we’re stocked on berries, peaches, nectarines, bananas, grapes, and pineapple and I am lov.ing.it.
1 lb. unsalted butter
1 lb. plus 12 oz. semisweet chocolate chips
6 oz. unsweetened chocolate
6 extra large eggs
1 tablespoon instant coffee granules
1 tablespoon pure vanilla extract
2 and 1/4 cup sugar
1 and 1/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat Oven to 350 degrees
Butter and flour a 12 x 18 inch baking sheet
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 c of flour, the baking powder, and salt.
Add to the cooled chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape.
Do NOT over bake! Allow to cool thoroughly, refrigerate, and cut.
2. You can use 1-3 T of coffee granules. I use 1 T when using or omit granules, whichever you prefer.
3. Flouring the chips and walnuts keeps them from sinking to the bottom.
4. you can use 1-2 tablespoons of vanilla. I use 1 tablespoon.
5. It is important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies.
6. This recipe should be baked the night before serving (then wrap in plastic wrap and refrigerate, then cut into squares).