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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
Ingredients
By Ina, herself
- 1 Pound Unsalted Butter
- 1 Pound Semisweet Chocolate Chips, plus 12 ounces
- 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
Instructions
- 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.1 Pound Unsalted Butter, 1 Pound Semisweet Chocolate Chips, 6 Ounces Unsweetened Chocolate
- Allow the chocolate mixture to cool slightly.
- In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.6 Extra- Large Eggs, 3 Tablespoons Instant Coffee Granules, 2 Tablespoons Pure Vanilla Extract, 2 1/4 Cups 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.1 1/4 Cups All-Purpose Flour, 1 Tablespoon Baking Powder, 1 teaspoon 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.3 Cups Chopped Walnuts
- 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
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a way to shorten this recipe for a 13×9 pan ?
Ashlyn, I actually make mine in a 9×13 and although they are thicker (as seen in the photo) they are still fantastic!
make 1/2 the recipe. it works very well. may have to adjust time.
Yes, we are all about making 1/2 a recipe otherwise there are a few too many brownies for late night snacking, haha
Question: Why would you have to refrigerate these?
Denise, I’ll be honest I have no idea, but it’s what Ina says to do and I love her recipes so I just do as she says. haha. Many times we don’t refrigerate so no worries if you don’t.
I have made these before. Don’t leave the coffe pwder out…it enhances the chocolate flavor…it doesn’t taste like coffee. These are the best brownies ever!
use the instant coffee. you can use perked coffee, but would need to cut back on any liquids just a tiny bit. Coffee added to any chocolate, brings out the chocolate flavor, heightens it, you don’t taste the coffee at all, and not enough caffeine to do any harm. It’s a trick chefs use when making desserts, and it works. To leave it out kind of insults the dessert. Ina makes a KILLER chocolate cake (check her site) that uses coffee, and is SO worth the time to make… you’ll get rave reviews! It’s called Beatty’s Chocolate Cake.
I don’t drink coffee so if a recipe calls for it I us Postum or Pero and it really adds a lot of flavor!
I JUST HAVE A QUESTION THE BROWNIE RECIPE CALL FOR INSTANT COFFEE DO YOU MEAN COFFEE STRAIGHT OUT OF THE JAR OR THE PERK COFFEE THAT HAS BEEN MADE I THINK I KNOW THE ANSWER BUT I WANT TO BE SURE
penny, I keep a tiny jar of instant coffee in my freezer specifically for chocolate desserts. For this recipe, you just add the instant granules into the mix as the recipe says.
That’s a fantastic idea!
I love Ina and wow these look so good!
This has been a favorite of mine for years. Love this recipe! Thanks for sharing!
these looks super good, great color and look delish
These look awesome! I do have a wonderful brownie recipe but might just have to try these, you have really tempted me with the picture and description!