Outrageous Brownies
MAKES 48 BROWNIES | LEVEL: BEGINNER
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Hold onto your hat. Are you ready for the best chocolate brownies you’ve ever tasted?
Ina Garten, otherwise known as the Barefoot Contessa, is my favorite cook, cookbook author, and celebrity chef of all time. If you haven’t yet read it, don’t miss reading her memoir, “Be Ready When the Luck Happens” (also available on Spotify, narrated by Ina herself!). Her story is incredible, and it just made me love her even more. These are her Outrageous Brownies, and they live up to the name.
Adding coffee to brownies and chocolate cake — something I learned from Ina — will elevate the chocolate to a whole new level.
These brownies… omg. I’m all for a good shortcut, but brownies from a mix can’t hold a candle to homemade brownies from scratch. For minimal effort, you can have something truly outrageous.
As if they weren’t already ridiculously delicious, the chocolate chips within the brownie make sure that every bite will make you swoon. Add walnuts if you like — they’re excellent with, or without. If you want to make these look a little more elegant, you can dust them with confectioner’s sugar before serving.
So easy to make, these will become one of your favorite go-to recipes, and probably one of the things you’ll be most often asked to make.
Ingredients:
½ pound (2 sticks) unsalted butter, cut up into pieces
8 oz. (for batter) + 6 oz. (for add in) semisweet chocolate chips
3 oz. unsweetened baking chocolate, such as Baker’s
3 extra large eggs
1 ½ Tablespoons instant coffee granules
1 Tablespoon vanilla extract
1 ⅛ cup sugar
1 ⅛ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups chopped walnuts, optional
Confectioner’s sugar for dusting, optional
- Preheat oven to 350.
- Line a 13×9 baking pan with foil. Grease with butter, sprinkled with flour or use cooking spray, like Baker’s Joy.
- Create a double boiler by placing water in a saucepan, with a heat-proof bowl resting over it (or use a double boiler if you have one). Over simmering water in the heatproof bowl, melt butter, 8 oz. semisweet chips, and the unsweetened chocolate, stirring until melted. Remove from heat and allow to cool slightly.
- In a large bowl, stir (don’t beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture.
- Sift together ½ cup flour, the baking powder and salt. If you don’t have a sifter, you can place your dry ingredients in a bowl and use a whisk to combine. Add to the chocolate mixture.
- Toss the 6 oz. s (and walnuts if you’re using them) with ⅛ cup flour, and then add all of it to the chocolate mixture and mix.
- Pour the batter into the pan and bake for 20 minutes, rapping the pan on the oven shelf to release any air bubbles between the pan and the brownie dough. Bake for another 12-15 minutes. Don’t over bake. Insert a toothpick or cake tester to check to see if it comes out clean.
- Allow to cool thoroughly, and cut into squares. Freeze any leftovers in layers, using wax paper to separate the layers. For a really nice presentation, you can use a strainer or sugar shaker to sprinkle a little confectioner’s sugar on top.
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Outrageous Brownies
Description
Adding coffee to brownies and chocolate cake will elevate it to a whole new level. These brownies… omg. So easy to make, this will become one of your favorite go-to recipes, and probably one of the things you’ll be most often asked to make. Half the recipe for a smaller crowd.
Ingredients
1 cup (2 sticks) unsalted butter, cut up into pieces
8 oz. + 6 oz. (separated) semisweet chocolate chips
3 oz. unsweetened baking chocolate, such as Baker’s
3 extra large eggs
1 1/2 Tablespoons instant coffee granules
1 Tablespoon vanilla extract
1 1/8 cup sugar
1 1/8 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts, optional
Confectioner’s sugar for dusting, optional
Instructions
1. Preheat oven to 350.
2. Line a 13×9 baking pan with foil. Grease with butter, sprinkled with flour or use cooking spray, like Baker’s Joy.
3. Create a double boiler by placing water in a saucepan, with a heat-proof bowl resting over it (or use a double boiler if you have one). Over simmering water in the heatproof bowl, melt butter, 8 oz. semisweet chips, and the unsweetened chocolate, stirring until melted. Remove from heat and allow to cool slightly.
4. In a large bowl, stir (don’t beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture.
5. Sift together ½ cup flour, the baking powder and salt. If you don’t have a sifter, you can place your dry ingredients in a bowl and use a whisk to combine. Add to the chocolate mixture.
6. Toss the 6 oz. of semisweet chips (and walnuts if you’re using them) with ⅛ cup flour, and then add all of it to the chocolate mixture and mix.
7. Pour the batter into the pan and bake for 20 minutes, rapping the pan on the oven shelf to release any air bubbles between the pan and the brownie dough. Bake for another 12-15 minutes. Don’t overbake. Insert a toothpick or cake tester to check to see if it comes out clean.
8. Allow to cool thoroughly, and cut into squares. Freeze any leftovers in layers, using wax paper to separate the layers. For a really nice presentation, you can use a strainer or sugar shaker to sprinkle a little confectioner’s sugar on top.