Ina's Outrageous Brownies

Ina's Outrageous Brownies

Ina’s outrageous brownies are just that…..outrageous. They were a staple in the Barefoot Contessa store and I would go home smelling like them after a long day of work. Recently, a local Bon Appetite Club invited me to come speak and I baked them 2 trays of these brownies and they were a huge hit. The recipe makes a lot which is perfect for your next big event or the next party you go to. Walk in with a tray of these, and everyone will go crazy. They will also ask for the recipe so here it is! 
Must haves: you need to have big bowls (our 8qt mixing bowl is perfect) and big spoons. No mixer is needed. You'll need half sheet pans and Vanilla
Don’t forget to save your butter paper and use that to grease the pan. 
  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces bitter chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 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

Preheat the oven to 350 degrees.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow 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 a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add 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 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.

Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved. 

Photo credit: Melanie Acevedo

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