Although I sat out the first Barefoot Bloggers recipe for May, there was absolutely no chance I was going to forgo in this week’s recipe. Eva of I’m Boring chose Outrageous Brownies and since the boyfriend is all about brownies I made these very early in the month. I cut the recipe in half and used a 9×13 Pyrex pan and these came out very well. They were rich and full of intense chocolate flavor that seemed to be enhanced by the not so subtle flavor of coffee. Only problem was, I never photographed these brownies and completely forgot that little factor until last night around 6 pm. Being that I had all the ingredients on hand, I decided to make them again. This time I left out the coffee and threw in some toffee bits for an added crunch that my brownies lacked due to leaving out the walnuts. If you remember from previous posts, the boyfriend claims to have a walnut allergy…this “allergy” causes his tongue to hurt which makes him one unhappy and whiney man! Personally, I preferred this recipe without the coffee component and thought the toffee was a delicious addition to an already scrumptious brownie base. In addition to the link above, this recipe can also be found on page 172 of The Barefoot Contessa Cookbook. Check out the Barefoot Bloggers blogroll for more variations of this recipe.

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.