Ina Garten’s Outrageous Brownies: The Ultimate Fudgy Indulgence

Have you ever taken a bite of a brownie so rich, so decadent, and so perfectly fudgy that it ruined all other brownies for you? That is exactly what happens when you try Ina Garten’s Outrageous Brownies. I remember the first time I baked these; the aroma of melting chocolate and butter filled the kitchen, promising something truly special. Unlike your standard box mix, this recipe delivers a dessert that is dense, moist, and unapologetically chocolaty.

Why are they called “outrageous”? It might have something to do with the pound of butter and nearly two pounds of chocolate involved. This isn’t just a snack; it’s a culinary event. By combining semi-sweet chocolate chips, unsweetened chocolate, and a hint of coffee to deepen the flavor profile, the Barefoot Contessa has created the gold standard for home bakers. Whether you are hosting a dinner party or just need a serious chocolate fix, these Ina Garten’s Outrageous Brownies are the answer. Let’s dive into how you can recreate this iconic dessert in your own kitchen.

Ingredients

To achieve that signature fudgy texture, accuracy is key. Here is everything you need to bake these decadent treats.

Ingredient	Amount/Quantity
Unsalted Butter	1 pound (4 sticks)
Semi-Sweet Chocolate Chips	1 pound + 12 ounces (divided)
Unsweetened Chocolate	6 ounces
Extra-Large Eggs	6
Instant Coffee Granules	3 tablespoons
Pure Vanilla Extract	2 tablespoons
Granulated Sugar	2 1/4 cups
All-Purpose Flour	1 1/4 cups
Baking Powder	1 tablespoon
Kosher Salt	1 teaspoon
Chopped Walnuts	3 cups

this now & bake later ❤️

Timing

These brownies are a labor of love, but the result is worth every minute.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 2 hours (essential for cutting)
• Total Time: ~3 hours (The baking is quick, but patience is required for cooling!)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Prepare your baking sheet by greasing it with butter and dusting it with flour. You will need a 12 x 18 x 1-inch baking sheet (often called a half-sheet pan).

• Tip: Be thorough when greasing the corners of the pan. These brownies are sticky, and you want them to release easily later.

Step 2: Melt the Chocolates

Set up a double boiler by placing a medium heat-proof bowl over a pot of simmering water. Melt together the 1 pound of butter, 1 pound of the semi-sweet chocolate chips, and the 6 ounces of unsweetened chocolate. Stir occasionally until smooth. Once melted, remove the bowl from the heat and allow it to cool slightly.

• Why wait? If the chocolate is boiling hot, it could scramble the eggs in the next step. You want it warm, not scalding.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, stir (do not beat!) together the 6 extra-large eggs, 3 tablespoons of instant coffee granules, 2 tablespoons of vanilla extract, and 2 1/4 cups of sugar.

• Tip: Using a whisk or spatula to stir prevents too much air from entering the batter. We want dense, fudgy brownies, not fluffy cake.

Step 4: Combine Chocolate and Eggs

Slowly stir the warm chocolate mixture into the egg mixture. Keep stirring until everything is combined and allow it to cool to room temperature. This ensures the baking powder doesn’t react prematurely.

Step 5: Sift and Fold

In a separate medium bowl, sift together 1 cup of the flour, the baking powder, and the kosher salt. Add this dry mixture to the cooled chocolate batter and fold gently.

Step 6: Coat the Mix-ins

In a medium bowl, toss the 3 cups of chopped walnuts and the remaining 12 ounces of chocolate chips with the remaining 1/4 cup of flour.

• Why do this? Coating the heavy nuts and chips in flour prevents them from sinking to the bottom of the pan while baking.

Step 7: Final Batter Assembly

Add the flour-coated walnuts and chocolate chips to the chocolate batter. Pour the batter onto your prepared baking sheet and spread it evenly with a spatula.

Step 8: Bake and Rap

Bake for 20 minutes. Then, carefully remove the baking sheet and rap it firmly against the oven shelf. This forces trapped air to escape from between the pan and the brownie dough, ensuring a dense texture. Return to the oven and bake for about 15 more minutes.

Step 9: Test and Cool

The brownies are done when a toothpick inserted into the center comes out clean. Do not overbake! Allow them to cool thoroughly on a rack. For the cleanest cuts, refrigerate the slab before slicing into 20 large squares.

Nutritional Information

This is an indulgence recipe, perfect for special occasions. Here is the estimated breakdown per brownie (based on 20 servings):

• Calories: ~650 kcal per serving
• Total Fat: 45 g (Saturated: 22 g)
• Cholesterol: 115 mg
• Sodium: 180 mg
• Carbohydrates: 60 g
  • Sugars: 45 g
• Protein: 8 g

Note: The high calorie count comes from the generous amount of butter, high-quality chocolate, and walnuts. One square goes a long way!

Healthier Alternatives

If you love the idea of Ina Garten’s Outrageous Brownies but need to navigate dietary restrictions or want a lighter version, here are a few ideas:

• Gluten-Free: Swap the all-purpose flour for a high-quality 1-to-1 Gluten-Free Baking Flour. The dense nature of these brownies makes them very forgiving with gluten-free substitutes.
• Reduce Sugar: You can reduce the sugar by about 1/2 cup or use coconut sugar for a lower glycemic index, though the texture may become slightly less chewy.
• Nut-Free: Simply omit the walnuts if you have an allergy. To keep the crunch, you could swap them for pumpkin seeds or just add more chocolate chips (if you dare!).
• Dairy-Free: Substitute the butter with a vegan butter block and ensure all your chocolate chips are certified dairy-free.

Serving Suggestions

These brownies are a showstopper on their own, but here is how to elevate them:

• À la Mode: Serve a warm square with a scoop of vanilla bean ice cream. The cold creaminess cuts through the richness of the dark chocolate.
• Espresso Pairing: The coffee granules in the recipe make these the perfect companion to a hot shot of espresso or a cappuccino.
• Berry Garnish: Top with fresh raspberries or strawberries. The tartness of the fruit balances the intense sweetness of the chocolate.

Common Mistakes to Avoid

Even with a foolproof recipe, baking is a science. Avoid these pitfalls:

• Overbeating the Eggs: This introduces too much air. Solution: Stir gently by hand; leave the electric mixer in the cupboard for this one.
• Overbaking: This leads to dry, crumbly brownies. Solution: Trust the toothpick test. It’s better to pull them out a minute early than a minute late; they continue to set as they cool.
• Cutting Too Soon: Warm brownies will fall apart if you try to slice them. Solution: Be patient. Chill them in the fridge for clean, professional-looking squares.

Storing Tips

Because this recipe makes a large batch (20 large squares), knowing how to store them is crucial.

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: These keep very well in the fridge for up to 1 week. In fact, many people prefer the chewy texture of a cold brownie!
• Freezer: Wrap individual squares tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat: Thaw on the counter or microwave for 15 seconds for that fresh-baked taste.

Conclusion

There is a reason why Ina Garten’s Outrageous Brownies have been a fan favorite for years. They are the epitome of chocolate comfort—rich, dense, and incredibly satisfying. While the ingredients list might seem intimidating (and expensive!), the result is a bakery-quality dessert that you can proudly serve to family and friends.

I hope you enjoy baking these as much as I do. Try it out and let us know in the comments—did you rap the pan against the oven shelf? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more decadent dessert ideas delivered straight to your inbox.

FAQs

Q1. Can I use cocoa powder instead of unsweetened chocolate?

It is not recommended for this specific recipe. The unsweetened chocolate squares provide fat (cocoa butter) and structure that cocoa powder lacks. Stick to the bar chocolate for that authentic “outrageous” texture.

Q2. Why do I need to add coffee granules?

You won’t taste the coffee! The instant coffee enhances the flavor of the chocolate, making it taste deeper and richer. It acts as a flavor booster rather than a primary flavor.

Q3. Can I halve this recipe?

Yes, absolutely. This recipe makes a massive sheet pan of brownies. You can halve the ingredients and bake it in a standard 9×13-inch pan. You may need to adjust the baking time slightly, so keep an eye on them starting at the 25-minute mark.

Q4. What if I don’t have extra-large eggs?

If you only have large eggs, use 7 instead of 6 to ensure you have enough volume and moisture to bind the heavy ingredients.

Print