I’m not a big fan of brownies, as I’ve way often had an overbaked bricks, er I mean, brownies. However, after reading the Battle of the Brownies post at Annie’s Eats, I had to try Ina Gartner’s Outrageous Brownies. They looked soooooooo good.
When I showed Carlo a picture of the brownies, he wanted them right away. I must say that I did put off making this for 2 days because I was just too tired. But somehow, I was determined to make them tonight. Just in case, they didn’t go as planned. I made some Sugar-Free White Chocolate Jell-O Pudding according to the box instructions. I also had some strawberries, and decided to try my hand at an improvised almost-sugar-free simple strawberry sauce.
When the brownies were done, I served 2 of them up with pudding and the strawberry sauce. The brownies were amazing on their own, but paired up with pudding and sauce, they were SINFUL! And that’s not bad for making sugar-free variations. I will be making these again!
Below are the recipes for the brownies and my strawberry sauce:
- 2 sticks unsalted butter
- 1 ½ cups semisweet chocolate chips
- 3 oz. unsweetened chocolate (I only had unsweetened cocoa powder. To get three ounces, I combined 9 tbsp of cocoa powder with 3 tbsp of cannola oil)
- 3 extra-large eggs
- 1 ½ tbsp. instant coffee powder
- 1 tbsp. real vanilla extract
- 1 cup and 2 tbsp. sugar (I used 1/2 c. + 1 tbsp. of Splenda Baking Blend)
- ½ cup and 2 tbsp. flour, divided – ½ cup for batter and 2 tbsp. .in the chips
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups morsels (milk chocolate, dark chocolate, white chocolate or butterscotch) (I used semi-sweet chocolate chips)
- Preheat oven to 350°. Grease and flour a 9×13” metal pan.
- Melt together the butter, 1 ½ cups 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 ½ cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the chocolate chips with 2 tbsp. 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.
Source: adapted from The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter, 1999
Almost-Sugar-Free Strawberry Sauce:
- 1/2 cup of water
- 1/4 cup of Splenda Baking Blend (You can also use 1/2 cup of granulated Splenda)
- 1 to 1 1/2 cups of chopped strawberries
- 1/2 tbsp of light corn syrup
- Add 1/2 cup of water to the saucepan
- Slowly stir in Splenda and continue to do so until fully incorporated
- Add the strawberries and allow mixture to boil
- Continue to boil mixture until the syrup takes on the strawberries’ color and the fruit begins to cook down
- Stir in the corn syrup
- Remove from heat and allow it to at least cool slightly before serving
Can be served warm or cold.