Best Ina Gartens Outrageous Brownies Recipes

Ina Garten's Outrageous Brownies Recipe - (3.9/5) image

Provided by Cdreamgirl

Number Of Ingredients 11

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
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, optional

Steps:

Preheat oven to 350°F. Grease a 12 x 18 x 1-inch baking sheet. Melt butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water, or in a double broiler. Slightly cool the chocolate mixture. In a large bowl, gently stir the eggs, coffee granules, vanilla, and sugar together until well mixed. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In another medium bowl, sift together 1 cup of flour, the baking powder, and salt. add the dry ingredients 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 everything into the baking sheet and 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 more minutes, until a toothpick comes out clean. Do not over bake! Allow cooling thoroughly, refrigerate, and cut into 20 large squares

Outrageous Brownies image

Provided by evelynathens

Categories Bar Cookie

Time 55m

Yield 20 large brownies

Number Of Ingredients 11

1 lb unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened 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, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Steps:

Preheat oven to 350°.
Butter and flour a 12x18x1-inch baking sheet.
Melt together the butter, 1 lb. of the 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 1 cup of flour, the baking powder, and salt.
Add to the cooled chocolate mixture.
Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c 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 dough.
Bake for about 15 minutes, until a toothpick comes out clean.
Do not over bake!
Allow to cool thoroughly, refrigerate, and cut into squares.
Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.