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Thursday, June 2, 2011

Ina Garten's Outrageous Brownies


I love Ina Garten, better known as the Barefoot Contessa, on Food Network. She is always making the most fabulous food. I've wanted to make her "Outrageous Brownies" for quite awhile but was always hesitant because of the huge amount they make. Or maybe it was because I had heard so much hype, I didn't want to be let down.  I was planning a big family party and just happened to spot them on A Bountiful Kitchen. Once I saw the pictures, I knew there was no going back.

Big, bold and packed with 3 pounds of chocolate and a whole pound of butter, these aren't for the faint of heart! No surprise, I was in chocolate heaven. The brownies are dense, fudgy and  intensely chocolaty. The chocolate ganache took them to a whole new dimension.
The big surprise? My husband proclaimed these the ultimate, best ever, his favorite brownies of all time and ate at least five of them (thankfully not all in one sitting). I, on the other hand, will continue to be a die hard brownie lover of all kinds, shapes and sizes and  probably never proclaim one to be the best.

Ina Garten's Outrageous Brownies

from A Bountiful Kitchen *see bottom of recipe for tips and notes*

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 1 1/2 tablespoons instant coffee granules (optional. It brings out the flavor of the chocolate)
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt


Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened 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 2 cups of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 1/4 cup flour and 12 ounces of chocolate chips in a medium bowl, then add 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 over bake!

Ganache Frosting
9 oz. Semisweet chocolate
1 cup whipping cream
2 tablespoons butter
Place all ingredients in saucepan over medium heat. Whisk until melted and combined. Pour over brownies after brownies are cooled slightly. Let sit for about 1 hour, or in refrigerator until set, then cut and serve. 


-The original recipe calls for 3 cups chopped walnuts or pecans and 1 1/4 cups flour.
-These freeze well. Cut and wrap in Ziploc bags on paper plates. They will keep for up to two months in the freezer.

Posted by: Sallie
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Skinny Fat Kid said...

These are outrageous! My mom started making them a few years ago and they're the best I've ever had. Nothing beats them!

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