I feel like I need to have a disclaimer on this recipe. A disclaimer saying: I understand it sounds insane to put an entire pound of butter, 2 pounds of dark chocolate, 2 1/2 cups of sugar, and a pound of pecans into one bowl and then into your oven. I know. But this makes a lot of brownies. Like, a whole lot. And if you think your head might explode by putting that much awesome into your oven, then cut the recipe back. But you just shouldn’t do that because you are going to want to eat a lot of these, and share a lot of these, and brag about these, and then freeze some so you can have more sometime later and reminisce about how awesome they were. Just trust me.
One of the sous chef’s at work has been requesting that I make him something really chocolatey for a while now. Specifically, a Sacher Torte. I agreed to it but told him it would be a while before I could. A Sacher Torte takes some time commitment. And time is very limited for me right now. He said he was patient. But THEN I found out he really wasn’t patient and found someone else to make it for him. I should have just let it go and bowed out of my promise right then and there, but I’m stubborn. So I decided I was going to make him the chocolatiest most over the top brownies ever.
So what makes these so ultimate? Well, I’ll tell you what. They are filled with a ridiculous amount of butter that has been browned, and tons of melted dark chocolate, and a hint of coffee to intensify the chocolate flavor, and more dark chocolate and toasted pecans folded in at the end, and sea salt sprinkled over top. Does that paint an ultimate enough picture for you? If not, check your pulse.
Oh, hello Monday. Hello dark chocolate brownies with sea salt and pecans! It’s going to be a good week. Make the choice that it is.
Recipe adapted from Ina Garten’s Outrageous Brownies