This Outrageous Brownies recipe is one of the most popular of the Barefoot Contessa, which was Ina’s shop in the Hampton’s. As I have mentioned on this blog in the past, this recipe is delicious and outrageous because the recipe makes enough brownies for an army, 20 huge brownies or 40 regular size.
Ina Garten, the Barefoot Contessa is one of my favorite people to watch on the Food Network, not only for her recipes but for the views of her fabulous house, barn and garden. Her cookbooks are also a favorite, for the beautiful photography, and delicious recipes.
After one taste, you’ll understand why these brownies are such a hit! They’re fudgy and chewy with that crackly topping and a deeply chocolaty flavor. They’re absolutely incredible and deserving of the name!
Why you’ll love this brownie recipe
Relies on everyday pantry staples
Makes an enormous batch ideal for entertaining
Tested by a pro (Ina Garten herself!)
Deep, chocolaty flavor for real chocolate lovers
Ingredients
Butter
Semisweet chocolate chips
Unsweetened chocolate
Extra large eggs
Coffee granules
Vanilla extract
Sugar
Flour
Baking powder
Salt
Walnuts (optional)
How to Make Ina Garten’s Outrageous Brownies
Preheat oven to 350.
Butter and flour a 12x18x1 inch baking sheet.
Melt butter, 1 pound of chocolate chips and the unsweetened chocolate in a bowl over simmering water.
Set aside to cool.
In a large bowl, mix eggs, sugar, coffee, vanilla. Do not beat. Set aside.
Stir slightly cooled chocolate into egg/sugar mixture, cool to room temperature.
In medium bowl, sift salt, flour and baking powder.
Add flour mixture to cooling chocolate mixture. Pour into baking sheet.
Bake 20 minutes, then tap pan on oven rack to release air bubbles. Bake another 15 minutes, test with a toothpick to see if it comes out clean, do not over bake. Allow to cool.
Tips & Variations
Instead of walnuts, feel free to try other types of chopped nuts. Pecans would be lovely.
Storage
Store leftover brownies in an airtight container at room temperature for 3-4 days (or freeze the extras for up to 3 months).
Melt butter, 1 pound of chocolate chips and the unsweetened chocolate in a bowl over simmering water.
Set aside to cool.
In a large bowl, mix eggs, sugar, coffee, vanilla. Do not beat. Set aside.
Stir slightly cooled chocolate into egg/sugar mixture, cool to room temperature.
In medium bowl, sift salt,flour and baking powder.
Add flour mixture to cooling chocolate mixture. Pour into baking sheet.
Bake 20 minutes, then tap pan on oven rack to release air bubbles. Bake another 15 minutes, test with a toothpick to see if it comes out clean, do not over bake. Allow to cool.
