Ina Garten's Outrageous Brownies
Try this Ina Gartens Outrageous Brownies recipe, or contribute your own.
Try this Ina Gartens Outrageous Brownies recipe, or contribute your own.
- 1 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 6 large eggs
- 2 1/4 cups granulated sugar
- 1 pound unsalted butter room temperature
- 1 pound plus 12 ounces semisweet chocolate roughly chopped*
- 6 ounces unsweetened chocolate roughly chopped*
- 3 tablespoons instant coffee or espresso powder
- 2 tablespoons pure vanilla extract
- 3 cups chopped walnuts (optional - i didn't add these)
- *a note about the chocolate: i have made these wit or all semisweet, or all milk, or a combination of whatever you have on hand, i promise that these will still turn out amazing.
- Carbohydrate 6.71537994695484 g
- Cholesterol 124.16161985 mg
- Fat 19.8945855114682 g
- Fiber 1.08241808010057 g
- Protein 4.46650995154495 g
- Saturated Fat 11.7629708671256 g
- Serving Size 1 1 brownie (83g)
- Sodium 116.282360327906 mg
- Sugar 5.63296186685428 g
- Trans Fat 1.64259856896716 g
- Calories 215 calories
Step-by-step
- Preheat your oven to 350 degrees F.
- Generously butter a cookie sheet (a 12x18x1-inch pan) and set aside.
- Place the butter, 1 pound of semisweet chocolate, and 6 ounces of unsweetened chocolate in a medium sized pot, and melt them together slowly over low heat, stirring often so that you don't burn the chocolate. If the pot gets too hot, remove it from the heat for a bit, stir, and return to the heat. Once melted, allow it to cool slightly.
- In a large bowl, stir (don't beat!) together the eggs, instant coffee, vanilla, and sugar.
- Stir the warm chocolate mixture into the egg mixture with a wooden spoon and allow to cool to room temperature.
- In a medium bowl, combine 1 cup of flour, baking powder, and salt. Add it into the cooled chocolate mixture.
- Toss the walnuts (if using) and 12 ounces of semisweet chocolate in a medium bowl with ½ cup of flour, then add them to the chocolate batter (these helps keep them from clumping together).
- Pour the batter into the generously buttered baking sheet.
- Bake for 20 minutes, then remove the baking sheet from the oven and tap the baking sheet against your counter top to force the air bubbles to escape from between the pan and the brownies (don't forget to do this!).
- Bake for another 15-20 minutes, until a toothpick comes out clean. Do not overbake - the beauty of these is that they are thick and chewy, but they're made in a sort of shallow pan, so they won't be as hard to bake through as some other brownie recipes.
- Allow the brownies to cool thoroughly (you can refrigerate them to speed up the process), then cut them into large squares. Ina recommends cutting them into 20 brownies, but if you're bringing these to a party or something, you can probably cut them into 30-35 still-pretty-big brownies.
My Unexpected Brownie Adventure: A Story of Delicious Chaos
Let me tell you, friends, about my recent foray into the world of baking. I'm not usually one for elaborate recipes. My culinary repertoire leans more towards quick, easy, and satisfying meals, perfect for a busy weeknight. But something about Ina Garten's reputation, and the alluring name "Outrageous Brownies," pulled me in. I envisioned myself, a seasoned professional (at least in the realm of microwaving leftovers), transforming my kitchen into a chocolate-covered haven of culinary excellence. Reality, as it often does, had other plans.
My kitchen, usually a beacon of organized simplicity, transformed into a battlefield of flour, chocolate, and a general air of delightful chaos. The recipe itself seemed straightforward enough – melt chocolate, mix ingredients, bake. Sounds simple, right? But the reality is, baking is a delicate dance between precise measurements and intuition. The melting of the chocolate, for example, involved a constant vigil, a watchful eye on the simmering pot, ensuring that this precious mixture didn't burn. I felt a strange sense of accomplishment – a triumph over the melting chocolate, no less. I’m not sure if this is normal, but it was a very rewarding experience for me.
Then came the mixing. The recipe instructed me to “stir, don’t beat!” Easier said than done, my friends. The temptation to whip those ingredients together into a frothy cloud was strong, but I resisted. (Mostly because the recipe firmly warned against it.) After what felt like an eternity of careful stirring, the batter was ready. It was richer, thicker, and frankly more decadent than anything I had ever seen. The moment of truth arrived when it went into the oven. I set the timer and paced, checking it every five minutes.
Twenty minutes in, the instructions called for a tap-tap-tap on the counter. This, apparently, is the secret to releasing trapped air bubbles. Who knew? Another 15-20 minutes later, the aroma filling the kitchen was intoxicating. My expectations were exceeded. This was an absolute win! These brownies were a revelation – dense, fudgy, and intensely chocolatey, with a slightly crisp edge. I'm usually not one to bake elaborate recipes, but this experience has renewed my appreciation for the art of baking and the sheer joy of creating something delicious from scratch. The entire process, from the initial panic of melted chocolate threatening to scorch to the final bite of perfectly baked gooey goodness, was an adventure. And let me tell you, the final product was well worth the effort.
Beyond the pure deliciousness, this brownie adventure was a reminder of how satisfying simple things can be. The act of creating something from scratch, of transforming humble ingredients into something truly extraordinary, is a profoundly rewarding experience. There is a certain magic in the kitchen that only comes with time, patience, and the occasional burnt chocolate incident. And for those who might be hesitant, I urge you: embrace the chaos, try new recipes, and discover the surprising joys of baking—even if you do end up with chocolate on your apron.
Next time I might try experimenting with different types of chocolate or adding some nuts, but honestly, I'm afraid to change perfection. These brownies are a keeper, a recipe I'll return to again and again. So, my friends, grab your aprons, gather your ingredients, and prepare to be amazed. You might just discover your hidden talent for baking these outrageous brownies.
