Ina Garten’s Outrageous Brownies: The Ultimate Fudgy Chocolate Treat
Create an unforgettable batch of rich, fudgy, and crowd-pleasing brownies with Ina Garten’s original recipe and expert baking tips.
Nothing says decadence quite like a tray of rich, intensely chocolatey brownies, and few recipes are as revered as Ina Garten’s Outrageous Brownies. Known for their deeply fudgy center, glossy top, and generous addition of chocolate chips and walnuts, these brownies have become a beloved go-to for entertaining and family gatherings. This article covers everything you need to create this iconic dessert: from ingredients and preparation to expert baking tips, serving suggestions, and answers to the most frequently asked questions.
Why Ina Garten’s Brownies Are So Beloved
Renowned for her approachable yet gourmet approach to home cooking, Ina Garten, the Barefoot Contessa, has crafted a brownie that’s both luxurious and easy to make. The recipe’s genius lies in its use of copious amounts of chocolate, butter, and a modest measure of flour for maximum fudginess and flavor. They’re designed for sharing—perfect for large gatherings, potlucks, barbecues, and party dessert tables.
- Signature texture: Chewy, fudgy center with a crisp, shiny top.
- Chocolate overload: Three forms of chocolate—semisweet chips, unsweetened chocolate, more semisweet chips—deliver deep, layered cocoa flavors.
- Crowd-pleaser: Makes a large batch for events, parties, or family get-togethers.
- Simple steps: No special equipment; ingredients come together by hand.
- Legendary status: Featured in Garten’s first cookbook and sold by the thousands from her East Hampton shop.
Ingredients for Outrageous Brownies
For one 12 x 18-inch tray (yields 20 large or up to 40 smaller brownies):
- 1 pound (4 sticks) 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 espresso powder
- 2 tablespoons pure vanilla extract
- 2 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour (divided)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Pan Preparation
- Butter and flour a 12 x 18 x 1-inch baking sheet (half-sheet pan), or line with parchment or foil and grease well.
Step-by-Step Baking Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C).
- Melt the Chocolate and Butter
- Combine 1 pound butter, 1 pound semisweet chocolate chips, and 6 ounces unsweetened chocolate in a heatproof bowl.
- Set bowl over simmering (not boiling) water; stir until just melted and combined.
- Let mixture cool slightly—not hot but still warm.
- Mix Wet Ingredients
- In a large bowl, combine 6 eggs, 3 tablespoons instant coffee granules, 2 tablespoons vanilla extract, and 2 1/4 cups sugar.
- Stir together gently (do not beat or whisk aggressively).
- Combine Chocolate and Wet Ingredients
- Stir the warm, melted chocolate mixture into the egg mixture.
- Let cool to room temperature. Avoid adding the chocolate mixture if it is still hot, as this can cook the eggs.
- Sift Dry Ingredients
- In a separate medium bowl, sift together 1 cup flour, 1 tablespoon baking powder, and 1 teaspoon salt.
- Add to the cooled chocolate mixture and gently mix until just combined.
- Prepare Chocolate Chips and Nuts
- Toss 3 cups chopped walnuts and 12 ounces semisweet chocolate chips with 1/4 cup flour. This helps suspend them in the batter.
- Add the mixture to the batter, folding gently to disperse evenly.
- Bake the Brownies
- Pour the batter evenly into your prepared pan. Level the surface with a spatula.
- Bake for 20 minutes, then carefully rap the pan against the oven rack to force air bubbles out.
- Continue baking for another 12-15 minutes, or until a toothpick inserted near the center comes out mostly clean (with some moist crumbs).
- Do not overbake: The brownies should remain dense and fudgy.
- Cool and Cut
- Allow brownies to cool completely in the pan for best slicing—refrigerate for neatest edges if desired.
- Cut into 20 large or up to 40 smaller squares using a sharp knife.
Expert Tips for Outrageous Brownies
- Don’t overmix: Stir just until ingredients combine for tender brownies.
- Room temperature is key: Allow the melted chocolate mixture to cool before adding it to eggs to avoid scrambling.
- For neat slices: Chill brownies before cutting—use a sharp, hot knife, and clean between cuts.
- Customize mix-ins: Swap walnuts for pecans, peanuts, or omit nuts for allergy-friendly brownies.
- Flavor boosters: Try instant espresso powder for deeper mocha notes, or mix in a pinch of flaky salt before baking.
Suggested Serving Ideas
- Classic: Serve at room temperature as a snack or dessert on a platter.
- Elegant plating: Pair with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
- Potluck-ready: Pre-cut and store in an airtight container for easy transport.
- Gifting: Wrap individual squares in parchment and tie with ribbon for edible gifts.
Nutritional Considerations
| Approximate Value (per large brownie) | Amount |
|---|---|
| Serving Size | 1/20th of tray |
| Calories | ~500 kcal |
| Total Fat | ~32g |
| Sugar | ~36g |
| Protein | ~6g |
Note: These values are estimates and will vary depending on actual portion and mix-ins.
Storage and Make-Ahead Advice
- Room temperature: Store tightly covered for up to 3 days.
- Refrigerate: Keeps well in the fridge for up to a week; texture becomes denser and easier to slice.
- Freeze: Wrap cut brownies individually and freeze up to 2 months; thaw at room temp before serving.
Origins: The Story Behind the Recipe
Ina Garten’s Outrageous Brownies first appeared in her original Barefoot Contessa cookbook, inspired by the Soho Charcuterie’s “chocolate globs.” While the recipe has a professional bakery pedigree, its enduring popularity comes from its accessibility and ability to feed a crowd. At the original Barefoot Contessa shop, these brownies were a customer favorite, with thousands sold each week—a testament to their irresistible taste and texture.
Common Questions About Outrageous Brownies
Q: Why add coffee granules to the recipe?
A: Coffee intensifies chocolate flavor without making the brownies taste like coffee. Instant espresso powder or any instant coffee granules will work for deeper richness.
Q: Can I leave out the nuts?
A: Yes. While walnuts add crunch and flavor, they can be omitted or substituted with your favorite nut, or replaced with dried fruit or more chocolate chips for different textures.
Q: How do I achieve a shiny top?
A: Stirring the batter gently and not overbeating ensures the right blend of chocolate, butter, and sugar for that signature glossy surface.
Q: How can I tell when brownies are done baking?
A: Insert a toothpick into the center; it should come out mostly clean, with a few moist crumbs. Overbaking will make the brownies dry instead of fudgy.
Q: Can the recipe be halved or doubled?
A: Yes. For smaller gatherings, you can halve the ingredients and use a 9 x 13-inch pan. For extra-large parties, double the batch and bake in two half-sheet pans, monitoring for doneness.
Troubleshooting and Baking Tips
- If brownies are too gooey after cooling: Chill in the refrigerator before slicing. They will firm up and cut more cleanly.
- Sinking center: This is often caused by underbaking or inaccurate oven temperature. Always test for doneness before removing from the oven.
- Dry edges, gooey center: Try lining your pan with parchment and adjusting baking time or rotating the pan halfway through baking.
Baking for Special Diets
- Nut-free: Replace walnuts with more chocolate chips, or a nut-free alternative.
- Gluten-free: Substitute flour with a cup-for-cup gluten-free blend, monitoring for slight changes in texture.
- Lactose-free: Use dairy-free butter and chocolate options; note that taste and texture will vary.
Brownie Variations for Every Occasion
- Festive spiced: Add a teaspoon of ground cinnamon and a pinch of cayenne for a Mexican chocolate twist.
- Peanut butter swirl: Drop spoonfuls of peanut butter and swirl into the batter before baking.
- Salted caramel: Drizzle caramel and sprinkle with sea salt over the batter.
- Holiday version: Add dried cherries or cranberries for a fruity, tangy accent.
Serving & Presentation Tips
- Dust finished brownies with confectioners’ sugar for an elegant look.
- Top with chocolate ganache or frosting for a decadent finish.
- Serve with berries and a dollop of whipped cream for a colorful contrast.
Summary Table: Key Baking Points
| Step | Key Tip |
|---|---|
| Mixing | Gently combine; avoid overmixing |
| Adding chocolate mixture | Ensure it’s warm, not hot |
| Baking time | 20 min, then 12-15 min until nearly clean pick |
| Cooling | Cool in pan; refrigerate for clean cuts |
| Portioning | Use a hot, sharp knife |
More Dessert Tips from Ina Garten
- Always start with quality chocolate—your brownies are only as good as your ingredients.
- Balance sweetness: Use unsweetened and semisweet chocolate for rich depth without overwhelming sugariness.
- Presentation matters: Take cues from the Barefoot Contessa—serve on an elegant platter for a professional finish.
Frequently Asked Questions (FAQs)
Q: Are these brownies similar to boxed mix brownies?
A: Not at all. Outrageous Brownies are much richer, fudgier, and packed with real chocolate and quality ingredients compared to most commercial mixes.
Q: How should I store these for travel?
A: Once cooled and cut, wrap them snugly in foil or parchment, layer in a container, and keep at cool room temperature (or refrigerate if traveling longer distances).
Q: What’s the best way to serve leftover brownies?
A: Leftover brownies are delicious cold, at room temperature, or gently reheated in the microwave for a few seconds for a warm treat.
Q: Can I make this recipe without a half-sheet pan?
A: Yes, you can divide the batter among two 9 x 13-inch pans. Adjust baking time and monitor for doneness as thinner brownies may bake faster.
Final Thoughts: Why You’ll Love These Brownies
Ina Garten’s Outrageous Brownies are a classic for good reason—easy to bake, unbeatable in taste, and perfect for any occasion where a chocolate dessert is welcome. With detailed instructions, pro tips, and a history rooted in culinary tradition, these brownies are more than just a recipe: they’re an invitation to gather, celebrate, and indulge in the magic of chocolate done right.
