Barefoot Contessa's Best Outrageous Brownies Recipe Unveiled

When it comes to legendary desserts, few recipes are as iconic as Ina Garten’s Outrageous Brownies. Originally featured in the Barefoot Contessa Cookbook and seen on the Food Network, these chocolate brownies have earned rave reviews for decades—and for good reason.

Prep Time20

Cook Time35

cooling time30

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: afterschool snack, baby shower recipe, bakery recipe, copycat, dessert recipe, holiday dessert, Mother's Day Dessert, summer dessert, Valentine's Dessert

Servings: Servings

Calories: 657kcal

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Kitchen Essentials

Half Sheet Pan

Dessert Plate

Measuring Spoons

Ingredients

1 Pound Unsalted Butter 4 sticks
28 Ounces Semisweet Chocolate Chips divided, 1 pound plus 12 ounces
6 Ounces Unsweetened Chocolate chopped
6 Extra-Large Eggs room temperature
3 Tablespoons Instant Coffee Granules or Instant Espresso Powder
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
2 Cups Walnuts chopped

Instructions

Preheat your oven to 350°F. Butter and flour a 12 x 18 x 1-inch baking sheet, which is a half sheet pan. Alternatively, you can line the pan with greased parchment paper allowing it to hang over the sides for easy lifting.
In a medium heatproof bowl set over a double boiler melt together the unsalted butter, unsweetened chocolate, and one pound of the semisweet chocolate chips. Stirring occasionally until smooth. Allow the melted chocolate to cool slightly into a cooled chocolate mixture.
28 Ounces Semisweet Chocolate Chips, 6 Ounces Unsweetened Chocolate, 1 Pound Unsalted Butter
In a large bowl, stir together the extra-large eggs, instant coffee, pure vanilla extract, and sugar until combined. Stir in the cooled chocolate mixture to the egg mixture. Let it cool to room temperature.
6 Extra-Large Eggs, 3 Tablespoons Instant Coffee Granules, 2 Tablespoons Pure Vanilla Extract, 2 1/4 Cups Sugar
In a medium bowl, sift together the dry ingredients, 1 cup of the all-purpose flour, baking powder, and salt. Add to the chocolate batter.
1 1/4 Cups All-Purpose Flour, 1 Tablespoon Baking Powder, 1 Teaspoon Salt
Toss the walnuts with the remaining 12 ounces of semisweet chocolate chips with remaining 1/4 cup of flour and fold them into the brownie dough. This prevents them from sinking to the bottom.
2 Cups Walnuts
Pour the batter into the prepared baking pan. Smooth the top and bake on the middle oven shelf or oven rack for 30-35 minutes, until a toothpick comes out clean but the center is still soft for that perfect fudgy brownies texture. Don’t overbake! Pro Tip. Ina says to bake for 20 minutes, then rap the baking sheet against the oven rack. This helps the air escape from between the brownie dough and pan. Then bake for the remaining 15 minutes.
Allow the wonderful brownies to cool thoroughly in the pan before cutting into large squares. Pro Tip. Ideally, refrigerate for 30 minutes to cool completely.

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Notes

Tips for the Best Results

• Always use good vanilla and best ingredients for authentic chocolate taste.
• To create the ideal warm chocolate mixture, melt your chocolate slowly using a double boiler rather than rushing over direct heat.
• Ina says to bake for 20 minutes, then rap the baking sheet against the oven rack. This helps the air escape from between the brownie dough and pan. Then bake for the remaining 15 minutes.
• Cool the brownies completely before slicing to get clean, large squares and avoid crumbling. . Ideally, refrigerate for 30 minutes to cool completely.
• Store the brownies wrapped tightly in plastic wrap and placed in an airtight container at room temperature for up to 4 days.
• And next time, if you're hosting guests, make a big batch ahead of time—they freeze incredibly well too!

Nutrition