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Ina Garten's Outrageous Brownies
American

Ina Garten's Outrageous Brownies

Ina's famously decadent brownies, loaded with a full pound of chocolate plus cocoa, walnuts and chocolate chips, baked just until set so the centers stay dense and fudgy. A bakery-scale batch that adapted her old catering recipe.

50 min
Total time
20
Servings
20 min
Prep
30 min
Cook
intermediatedessertvegetarian
Source: Ina Garten (Barefoot Contessa, The Barefoot Contessa Cookbook)

Ingredients

20 servings
  • 455 g (4 sticks) unsalted butter
  • 455 g semisweet chocolate, chopped
  • 170 g unsweetened chocolate, chopped
  • 6 eggs large eggs
  • 3 tbsp instant coffee granules
  • 2 tbsp (30 ml) pure vanilla extract
  • 455 g (2 1/4 cups) granulated sugar
  • 165 g (1 1/4 cups) all-purpose flour, for the batter
  • 1 tbsp baking powder
  • 1 tsp salt
  • 340 g (3 cups), chopped walnuts
  • 340 g (3 cups) semisweet chocolate chips, divided
  • 3 tbsp all-purpose flour, to coat nuts and chips

Make it your way

Instructions

Plan my prep
  1. Step 1.Preheat the oven to 175 C (350 F). Butter and flour a 30 x 45 cm (12 x 18 inch) sheet pan.
  2. Step 2.Melt together the butter, the 1 lb semisweet chocolate and the unsweetened chocolate over a double boiler or low heat. Stir until smooth, then set aside to cool slightly.
  3. Step 3.In a large bowl, stir together the eggs, instant coffee, vanilla and sugar (do not beat hard or the brownies will be cakey).
  4. Step 4.Stir the warm chocolate mixture into the egg mixture and let it cool to room temperature.
  5. Step 5.In a separate bowl, sift together the 1 1/4 cups flour, baking powder and salt, then fold into the cooled chocolate batter.
  6. Step 6.Toss the walnuts and 2 cups of the chocolate chips with the 3 tablespoons of flour to coat, then fold them into the batter.
  7. Step 7.Pour the batter into the prepared sheet pan and smooth the top. Scatter the remaining 1 cup of chocolate chips over the surface.
  8. Step 8.Bake for about 20 minutes, then rap the pan against the oven shelf to release air and keep the brownies from rising too much.
  9. Step 9.Continue baking for about 10 more minutes, until a toothpick comes out clean. Do not overbake.
  10. Step 10.Cool thoroughly in the pan, then refrigerate before cutting into squares for clean edges.

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