I totally did what I said I was going to do—I put Mia’s baby pea purée into brownies for Curtis! But not just any Brownies, The Barefoot Contessa’s “Outrageous Brownies”! They came out so chocolaty and delicious with absolutely no hint of peas. Below is the brownie recipe I followed without my modifications. I modified the recipe below by adding 1 cup of pea puree and an extra 1/3 cup of flour. These were *THE* best brownies I’ve ever made!
Outrageous Brownies with a Deceptive Twist
1 lb unsalted butter
1 lb plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
2 T pure vanilla extract
2 1/4 C sugar
1 1/4 C all-purpose flour
1 T baking powder
1 t salt
3 C chopped walnuts
Preheat the oven to 350 degrees. 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, 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 over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Source: Ina Garten’s Outrageous Brownies Recipe