Ina Garten ~The Barefoot Contessa Outrageous Brownies

Ina Garten’s Outrageous Brownies are rich, fudgy and perfect for a crowd. Make a batch for your next barbecue, party or pot luck. 

Today I am joining my friend Sheri for our new monthly series, “Sweet treats for your Sweet tooth.” Each month we will be sharing our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and lots more. If you don’t know Sheri she is a professional photographer and the writer of the Sheri Silver blog. I am sharing Ina Garten’s Outrageous brownies and Sheri is sharing Ruby Chocolate Blondies!

These brownies get rave reviews from family and friends every time I make them, some people even go so far as to say that these are the world’s best brownies. These fudgy brownies are filled with semi-sweet chocolate and  walnuts.

The next time you need dessert for a barbecue, pot luck or dinner party, don’t reach for a brownie mix(unless you are making my brownie 7 layer bars) try Ina’s brownie recipe instead. I’ve been making these brownies for years, frankly it’s the best brownie recipe for large crowds, after all you are making a sheet pan of chocolate goodness.

Ina Garten aka the Barefoot Contessa is an author, tv star, and chef. Her recipes are easy to make and are family favorites. In her first cookbook she included some of the most popular recipes from her former store, Barefoot Contessa, including her ever popular brownies.

Ina’s Brownies

Ingredients for Brownies

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules or instant espresso powder
• 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

Brownies Directions

• Preheat the oven to 350 degrees.
• Prepare a 12 x 18 x 1-inch baking sheet with butter and flour or line a baking sheet with parchment paper or foil and spray with cooking spray.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium heatproof bowl over a pan of simmering water or use a double boiler instead. Do not let the water boil, you do not want to burn the chocolate.
• Allow the mixture to cool slightly. In a large bowl, combine eggs, coffee granules or espresso, vanilla, and sugar, stir until combined(do not beat).
• Stir the warm chocolate mixture into the egg mixture and allow too cool to room temperature. Make sure the chocolate is warm, not hot, you do not want to make scrambled eggs.
• In a medium bowl, sift together 1 cup flour, the baking powder, and salt. Add to the cooled chocolate mixture to the dry ingredients.
• Toss the walnuts and 12 ounces of chocolate chips in a separate bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour the brownie batter into the baking sheet.
• Bake for 20 minutes, then rap the baking pan against the oven shelf to release air bubbles.  Bake for another 12-15 minutes, until a toothpick comes out clean. Do not overbake the brownies, they will dry out.
• Allow the brownies to cool thoroughly in the half sheet pan, then cut into 20 large squares of 40 smaller squared.
• Ina suggests refrigerating the brownies before cutting them, if you can wait to taste these scrumptious brownies by all means put them in the refrigerator. I personally like them a little bit warm.

Does adding espresso powder to brownies make them taste better?

Yes, instant coffee and espresso powder enhance the flavor of chocolate making the brownies richer and more delicious.

How long do brownies last?

Brownies last 3-4 days when stored in an airtight container or wrapped in plastic wrap. After that they start to get stale. You can also freeze them for up to 3 months. To freeze brownies, cool the brownies, then wrap the brownies in plastic wrap and again in foil.

How to serve Outrageous Brownies.

Add a scoop of vanilla ice cream, some fresh berries and a drizzle of hot fudge or chocolate syrup. Or just enjoy them plain.

More Brownie Recipes and Bar Cookies

Condensed Milk Brownies

Fudgy Brownies Stuffed with Caramel

For more Ina Garten recipes try Ina’s Outrageous Brownies, Ina’s Lemon Loaf Cake, Ina’s Sour Cream Coffee Cake.

Old Fashioned Date Bars

THAT’S ALL FOR NOW

Have a great day friends. I hope that you try these wonderful brownies, they are sure to be a family favorite. You can find this and many more of your favorite Ina Garten recipes in the Barefoot Contessa Cookbook.

Don’t forget to visit Sheri for her Ruby Chocolate Blondies!

Pin the recipe and share it with your friends.

What is your favorite brownie recipe?

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Ina Garten The Barefoot Contessa Outrageous Brownies

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5 from 2 reviews

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Ina Garten’s Outrageous Brownies are rich, fudgy and perfect for a crowd. Make a batch for your next barbecue, party or pot luck. 

• Total Time: 0 hours
• Yield: 20-40 Brownies 1x

Ingredients

Scale 1x2x3x

• 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 or espresso powder.
• 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

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Instructions

Preheat the oven to 350 degrees.

Prepare a 12 x 18 x 1-inch baking sheet with butter and flour or line a baking sheet with parchment paper or foil and spray with cooking spray.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium heatproof bowl over a pan of simmering water or use a double boiler instead. Do not let the water boil, you do not want to burn the chocolate.

Allow the mixture to cool slightly. In a large bowl, combine eggs, coffee granules or espresso, vanilla, and sugar, stir until combined(do not beat).

Stir the warm chocolate mixture into the egg mixture and allow too cool to room temperature. Make sure the chocolate is warm, not hot, you do not want to make scrambled eggs.

In a medium bowl, sift together 1 cup flour, the baking powder, and salt. Add to the cooled chocolate mixture to the dry ingredients.

Toss the walnuts and 12 ounces of chocolate chips in a separate bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour the brownie batter into the baking sheet.

Bake for 20 minutes, then rap the baking pan against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 12-15 minutes, until a toothpick comes out clean. Do not overbake the brownies, they will dry out.

Allow the brownies to cool thoroughly in the half sheet pan, refrigerate, and then cut into 20 large squares of 40 smaller squares.

• Author: Elizabeth
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American