Confidence moment: I’m not a huge brownie lover girl. Actually, I don’t like brownies at all. But those divine chocolate bites are simply incredible. They are worth the cooking time and every calorie they contain!
This recipe is based on Ina Garten’s Outrageous Brownies and has always had a tremendous success. The different reactions are interesting, they vary in style but never lack intensity: sexy looks, loving comments, marriage proposals (3 and counting!), pleasure gasps and  even poems from my father-in-law… Yes! This is what those brownies do. Give the recipe a try!

One of my favorite reactions dates back to may 2013 when a very good friend of mine admits to me: "Those brownies! You know? I hate brownies. The way they look when cut, something almost disgusting about them. I dislike their texture, their looks, how you feel it's uncooked and dry at the same time. I hate them. But yours!!! Oh my god! I just love them! I ate 8 pieces... 8! You should rename them. Don't call them brownies. No. NO! You should call them “lalalata”, or better: ”Habibilata”!
She’s not Lebanese, but I guess “Habibi” does not need a definition anymore! :)

Bon Appétit!


Adapted from The Barefoot Contessa Cookbook. Ina Garten
Makes 80 bite-size brownies

1 cup milk chocolate chips
12 oz (340 g) semi-sweet chocolate chips
¼ cup all-purpose flour
1 pound (450 g) butter
1 pound (450 g) semi-sweet chocolate
6 oz (170 g) unsweetened chocolate
6 eggs
1 tablespoon instant coffee granules (or nescafe)
2 tablespoons pure vanilla extract
1 cup all-purpose flour (sifted)
2 ¼ cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt

Scale and prep all the ingredients.
You will need on large ziploc bag, one sheet pan 12x18x1 inch (30.5x46x2.5 cm) buttered and floured, two medium bowls, one large bowl, a small pan with water and food safe plastic wrap.

Heat the oven to 350F/180C.
In a large ziploc bag, the milk chocolate chips and the semi-sweet chocolate chips with ¼ cup flour. Close the bag and shake well so all the chocolate chips are coated with flour. Set aside,
In a medium bowl, put the butter, one pound of semi-sweet chocolate and the unsweetened chocolate. Set aside.
Bring a small pot of water to a boiling point. Lower the heat so the water keeps simmering. Put the medium bowl over the pot of simmering water and let it melt slowly. Once completely melted and smooth, remove the bowl from the heat and let it cool for 10 minutes.

Meanwhile, in a large bowl, mix together the eggs, coffee granules, vanilla and sugar. While continuously mixing, slowly add the butter-chocolate mixture and let it cool completely.

In a medium bowl, sift the cup of flour, baking powder and salt. Add the chocolate mixture and slowly fold in the flour until it is well combined. Do not overwork the batter.
Add the chocolate chips to the batter. Incorporate slightly and pour the batter on the buttered/floured baking sheet.
Put in the oven for 20 minutes. Open the oven, lift the baking sheet a little bit and let it fall on the oven rack, repeat with the opposite side. Close the oven and let it bake for 15 more minutes. Don't over bake them! Let it cool completely, cover in food safe plastic wrap and refrigerate overnight. Cut in small bite-size squares or in large ones.

The recipe yields a big amount of brownies! You can always bake half a recipe, divide all the ingredients in half and make sure to use a smaller sheet pan. Personally I bake the full recipe, cut the brownies in small squares and keep them in the fridge (or even freezer) in a air tight container for a couple of weeks.