I think a good brownie recipe is actually kind of hard to come by. Some are too cakey, some too dry, some taste like cocoa powder and others just taste like booty. For me, well I think these are way too stinkin’ rich. I think they have fantastic flavor, perfectly moist, but too rich. In fact I use half semi-sweet and half milk chocolate chips just to tone it down a bit. Now, most of you probably loooove rich, I prefer strawberry shortcake or a berry trifle for dessert so I guess you can’t really take my opinion. My husband LOOOOOVES Ina Garten’s Outrageous Brownies recipe. It’s the most requested brownie recipe at my house. I bet you’ll love it too.
How Can You Tell When Brownies Are Done?
For cake-like brownies, take them out of the oven when the brownies begin to pull away from the sides of the pan.
A toothpick inserted near the center of the brownies will come out clean when brownies are at a cake-like consistency.
For fudgy brownies, bake within the suggested baking time.
A toothpick inserted into fudgy brownies will come out with a few moist crumbs attached.
For very fudgy brownies, remove from the oven at the minimum baking time.
A toothpick inserted into very fudgy brownies will come out covered in moist crumbs, but not batter.
How Long Will Brownies Keep?
Store cut brownie squares in an airtight container at room temperature; they’re best eaten within 1 to 2 days.
Uncut brownies, wrapped well with plastic wrap or foil will keep for 2-4 days at room temperature.
Can You Freeze Brownies?
To freeze brownies or bar cookies, cool brownies or bar cookies completely, but do not cut into individual servings.
Wrap tightly in plastic wrap, then wrap again with foil.
Brownies or bar cookies can be frozen for up to 3 months.
Ina Garten’s Outrageous Brownies
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Ina Garten's Outrageous Brownies
By Ina, herself
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules we omit this
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts we omit these
- Preheat oven to 350 degrees
- Grease 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 the chocolate mixture to cool slightly.
- In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
- Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In another medium bowl, sift together 1 cup of flour, the baking powder, and salt.
- Add the dry ingredients 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 everything 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 overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares