Outrageous Brownies: A Decade of Decadence

There are recipes, and then there are recipes. The ones that transcend mere sustenance and become edible memories. For me, Barefoot Contessa’s “Outrageous Brownies” fall squarely into the latter category. I first encountered them during a particularly challenging period, a time when my kitchen was my sanctuary and a perfectly baked brownie was my edible therapy. The first bite was a revelation – a deep, dark, impossibly fudgy sensation that silenced all the noise. It wasn’t just good; it was an experience, a decadent hug in a square that has since become my go-to for moments that demand something truly special.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour (plus cooling time)
• Servings: 20
• Yield: 1 12x18x1-inch pan of brownies
• Dietary Type: Standard

Ingredients

This recipe calls for quality ingredients to achieve its signature richness. Don’t shy away from the good stuff; it truly makes a difference in the final product.

• 1 pound (4 sticks) unsalted butter
• 28 ounces semi-sweet chocolate chips, divided
• 6 ounces unsweetened chocolate, chopped
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 ¼ cups granulated sugar
• 1 ¼ cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Equipment Needed

While a standard home kitchen is well-equipped for this recipe, a few specific tools will ensure success:

• A 12x18x1-inch baking sheet (a jelly roll pan works perfectly).
• A medium heatproof bowl for melting chocolate.
• A simmering pot or a double boiler setup.
• A large mixing bowl.
• A medium mixing bowl.
• A whisk or sturdy spoon.
• A rubber spatula.
• A sifter (optional, but recommended for the flour).
• A cooling rack.

Instructions

Crafting these Outrageous Brownies is a labor of love, but the steps are straightforward and the reward is immense. Follow them closely for unparalleled results.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Next, butter and flour your 12x18x1-inch baking sheet. This crucial step ensures your brownies won’t stick and will release beautifully after baking.

2. Melt the Chocolate Foundation: In a medium bowl set over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water), melt together the 1 pound of unsalted butter, 1 pound (16 ounces) of the semi-sweet chocolate chips, and the 6 ounces of unsweetened chocolate. Stir occasionally until everything is smooth and fully combined.

3. Cool the Chocolate Mixture: Once completely melted and smooth, remove the bowl from the heat. Allow the chocolate mixture to cool slightly. This is important to prevent the eggs from scrambling when you combine the two mixtures.

4. Combine Wet Ingredients: In a large bowl, stir together (and I emphasize stir, not beat) the 6 extra-large eggs, 3 tablespoons of instant coffee granules, 2 tablespoons of pure vanilla extract, and 2 ¼ cups of granulated sugar. Whisk just until combined.

5. Integrate Chocolate and Egg Mixtures: Once the chocolate mixture has cooled to a warm but not hot temperature, stir it gently into the egg mixture. Continue to stir until everything is well incorporated. Now, let this entire mixture cool to room temperature. Patience here is key for the best texture.

6. Prepare Dry Ingredients: While the chocolate mixture is cooling, in a medium bowl, sift together 1 cup of the all-purpose flour, the 1 tablespoon of baking powder, and the 1 teaspoon of salt. Sifting helps to aerate the flour and ensure no lumps.

7. Combine Dry and Wet: Once the chocolate mixture has reached room temperature, gradually add the sifted dry ingredients to the cooled chocolate mixture. Stir gently with a rubber spatula or spoon until just combined. Be careful not to overmix at this stage.

8. Prepare the Add-ins: In a separate medium bowl, toss the 3 cups of chopped walnuts and the remaining 12 ounces of semi-sweet chocolate chips with the remaining ¼ cup of all-purpose flour. Ina Garten’s brilliant tip here is that coating the chips and walnuts in flour helps to prevent them from sinking to the bottom of the brownie batter during baking.

9. Incorporate Add-ins: Gently fold the flour-coated walnuts and chocolate chips into the chocolate batter. Ensure they are evenly distributed throughout the mixture.

10. Pour and Spread: Pour the brownie batter into your prepared 12x18x1-inch baking sheet. Use a spatula to spread the batter evenly to the edges of the pan.

11. Initial Bake: Place the baking sheet in the preheated 350°F (175°C) oven. Bake for 20 minutes.

12. The “Rap” Technique: After the initial 20 minutes of baking, carefully remove the baking sheet from the oven. To encourage the brownies to develop a characteristic crackly top and ensure even baking, rap the baking sheet firmly against the oven shelf. This action forces any trapped air to escape from between the pan and the dough.

13. Final Bake: Return the baking sheet to the oven and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean. It is crucial not to overbake these brownies, as they are meant to be incredibly fudgy and moist. Overbaking will result in a dry, cake-like texture.

14. Cool Completely: Once baked, remove the brownies from the oven and allow them to cool thoroughly on a wire rack. This is a critical step for their texture and for clean cutting.

15. Chill and Cut: For the cleanest cuts and to fully set their fudgy interior, refrigerate the cooled brownies. Once chilled, cut them into squares.

Expert Tips & Tricks

• The Importance of Quality Chocolate: For the most profound chocolate flavor, use high-quality unsweetened and semi-sweet chocolate. Brands like Valrhona, Callebaut, or Guittard will elevate these brownies to an unparalleled level of decadence.
• Room Temperature Eggs: Ensure your eggs are at room temperature before whisking them with the sugar. This helps them emulsify better with the other ingredients, contributing to a smoother batter.
• Don’t Overmix After Adding Flour: Once the flour is incorporated, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher brownies.
• The “Rap” is Key: Don’t skip the step of rapping the pan. It’s a simple yet incredibly effective technique for achieving that sought-after crackly brownie top.
• Cooling is Non-Negotiable: Resist the urge to cut into warm brownies. Allowing them to cool completely, and then chilling them, is essential for that perfect fudgy texture and clean slicing.

Serving & Storage Suggestions

These Outrageous Brownies are best served at room temperature or slightly chilled. Their rich intensity pairs wonderfully with a cold glass of milk, a strong cup of coffee, or a scoop of vanilla bean ice cream. For an extra touch of luxury, a light dusting of powdered sugar or a drizzle of raspberry coulis can be delightful.

Storage: Wrapped tightly in plastic wrap, these brownies will keep well at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. They also freeze beautifully; wrap them securely in plastic wrap and then in aluminum foil, and they can be stored in the freezer for up to 3 months. Thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	657.4 kcal	17%
Total Fat	48 g	62%
Saturated Fat	23.1 g	115%
Cholesterol	122.4 mg	41%
Sodium	204.9 mg	9%
Total Carbohydrate	59.3 g	21%
Dietary Fiber	5.1 g	18%
Total Sugars	45 g	90%
Protein	8.7 g	17%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While these brownies are perfection as is, feel free to experiment!

• Chocolate Lover’s Dream: Swap half of the semi-sweet chocolate chips for dark chocolate chips or chunks for an even deeper flavor profile.
• Nut-Free Option: If you need to omit the walnuts, simply increase the semi-sweet chocolate chips to 3.5 cups (about 20 ounces), keeping them coated with the ¼ cup of flour.
• A Hint of Mint: Add a teaspoon of peppermint extract to the wet ingredients for a refreshing twist.
• Raspberry Swirl: Gently swirl a few tablespoons of raspberry jam into the batter before baking for a fruity counterpoint.

FAQs

Q: Why are my brownies dry?
A: The most common reason for dry brownies is overbaking. Be sure to pull them out of the oven as soon as a toothpick comes out with a few moist crumbs attached, not completely clean.

Q: Can I use milk chocolate chips instead of semi-sweet?
A: While you can, it will significantly alter the flavor and sweetness. Semi-sweet or bittersweet chocolate provides the essential deep chocolate flavor that defines these “outrageous” brownies.

Q: How do I get that crackly top on my brownies?
A: The “rap” method after the initial 20 minutes of baking is crucial. It releases air, creating the fissures that form the signature crackly crust.

Q: Can I make these brownies ahead of time?
A: Absolutely! These brownies are excellent when made a day or two in advance, as the flavors meld beautifully. They are also wonderful baked up to a week ahead and refrigerated.

Q: My chocolate chips sank to the bottom. What did I do wrong?
A: Ensure you’ve properly coated the chocolate chips (and nuts, if using) with the ¼ cup of flour. This flour acts as a stabilizer, preventing them from becoming too heavy and sinking. Also, make sure your batter isn’t too thin.

Final Thoughts

The true beauty of a recipe like Ina Garten’s “Outrageous Brownies” lies in its ability to deliver pure, unadulterated joy. It’s a testament to the power of simple, quality ingredients treated with respect. Whether you’re baking them for a special occasion, a comforting treat, or simply to satisfy a chocolate craving, these brownies are guaranteed to impress. They’re a classic for a reason, a dependable source of pure, fudgy bliss that never fails to bring a smile. I encourage you to bake them, share them (or don’t!), and savor every single, outrageously delicious bite.