Welcome to the world of Ina Garten’s Outrageous Brownies – a truly colossal, wonderfully rich, and incredibly satisfying chocolate experience, generously packed with an abundance of chopped walnuts! These aren’t just brownies; they are a decadent statement.
Ina Garten’s Outrageous Brownies: The Ultimate Decadent Chocolate & Walnut Treat
My culinary journey with Ina Garten’s famous outrageous brownies recipe began shortly after I launched this website. Initially, I scaled the recipe down, but the allure of baking a full half sheet pan of these glorious treats was undeniable. The promise of such a massive, rich, and deeply satisfying batch of brownies was simply too good to resist. And let me tell you, mission accomplished! The full recipe delivers an unforgettable experience that lives up to every bit of its “outrageous” reputation.
At the time, I devoured countless glowing reviews and passionate discussions about this recipe across various cooking and baking forums. Enthusiasts raved about its unparalleled richness and intense chocolate flavor. True to their word, these outrageous brownies did not disappoint. They are supremely rich, bursting with robust chocolate, and feature a substantial, delightful crunch from the generous addition of chopped walnuts. Every bite is a testament to their luxurious nature, a perfect harmony of texture and profound chocolate decadence.
What Makes These Brownies Truly Outrageous?
The name “Outrageous Brownies” isn’t just a catchy title; it’s an accurate description of the sheer indulgence packed into every square. What exactly sets these brownies apart, making them a standout in the crowded world of chocolate desserts? It all comes down to a few key factors: an uncompromising commitment to rich ingredients, a wonderfully fudgy texture, and a generous spirit when it comes to inclusions.
The Secret to Unrivaled Richness
Prepare yourself, because the ingredient list for these brownies might give your heart a delicious jolt! This isn’t a recipe for the faint of heart or the calorie-conscious, and that’s precisely why it’s so beloved. Ina Garten, the queen of elegant simplicity, does not hold back when it comes to flavor and texture. This recipe boldly calls for:
- **One pound of unsalted butter:** Yes, a full pound! This generous amount is the foundation of their incredible moistness and helps create that signature melt-in-your-mouth texture.
- **One pound of high-quality chocolate (semisweet and unsweetened):** A blend of different chocolates ensures a complex, deep chocolate flavor that isn’t overly sweet. This isn’t a mere hint of chocolate; it’s a full-on chocolate embrace.
- **Six (or even seven!) extra-large eggs:** The eggs contribute to the fudgy consistency, adding richness and binding the dense batter together beautifully.
This combination of abundant butter, premium chocolate, and ample eggs results in brownies that are intensely rich, profoundly chocolatey, and delightfully dense. They are the epitome of a decadent treat, satisfying even the most ardent chocoholics.
Fudgy Perfection in Every Bite
Beyond the impressive ingredient list, the “outrageous” factor also lies in the texture. These are not cakey brownies; they are the gold standard of fudgy. Each bite offers a dense, moist, and almost gooey experience that melts on your tongue. The careful balance of fats and sugars, combined with the precise baking method, ensures a truly irresistible chewiness that sets them apart from ordinary brownies.
Walnuts and Chocolate Chips: The Delightful Additions
What truly elevates these brownies from merely rich to downright outrageous is the substantial amount of chopped walnuts and additional semisweet chocolate chips. The walnuts provide a crucial textural contrast, adding a delightful crunch that complements the fudgy interior. Their earthy, slightly bitter notes perfectly balance the sweetness of the chocolate. The chocolate chips, meanwhile, melt into pockets of pure liquid chocolate bliss, enhancing the overall chocolate experience and adding another layer of indulgence. These inclusions are not mere afterthoughts; they are integral to the signature “outrageous” appeal.
A Generous Yield for Sharing (or Not!)
The recipe yields an enormous amount of brownies, baked in a half sheet pan, making it ideal for gatherings, potlucks, or simply ensuring you have a steady supply for yourself. While Ina’s original recipe suggests cutting them into 20 large brownies, I find that a bit ambitious even for the most enthusiastic brownie lover. You can easily cut them into anywhere from two dozen (24) to 40 brownies, depending on your preferred portion size. This makes them versatile for any occasion, from a small treat to a grand dessert spread.
Crafting Perfection: Ingredients You’ll Need
Achieving the legendary status of Ina Garten’s Outrageous Brownies starts with understanding the role of each ingredient. Quality is paramount here; using the best you can find will truly make a difference in the final product. Gather these essentials:
- Unsalted Butter (16 ounces / 453.59g): A full pound of butter contributes to the incredibly moist, tender, and rich texture. Unsalted butter allows you to control the overall salt content of the brownies.
- Semisweet Chocolate (16 ounces / 453.59g, finely chopped): Use a high-quality baking chocolate bar or couverture, not just chips. Finely chopping it ensures it melts smoothly and evenly. This provides the primary chocolate flavor.
- Unsweetened Chocolate (6 ounces / 170.1g, finely chopped): This crucial ingredient deepens the chocolate flavor without adding extra sweetness, balancing the semisweet chocolate and sugar.
- Granulated Sugar (2¼ cups / 450g): Provides sweetness and helps create that coveted shiny, crinkly top crust.
- Extra-Large Eggs (6 eggs, or 7 large eggs): Eggs are essential for binding the ingredients, adding richness, and contributing to the fudgy texture. Ensure they are at room temperature for better emulsion.
- Vanilla Extract (2 tablespoons): A generous amount of pure vanilla extract enhances the chocolate flavor and adds a beautiful aromatic depth. Don’t skimp on quality here!
- All-Purpose Flour (1¼ cups / 156.25g, divided): Provides structure to the brownies. Using a measured amount and dividing it for coating the nuts and chips is a clever trick to prevent them from sinking to the bottom.
- Baking Powder (1 tablespoon): A leavening agent that gives a slight lift, preventing the brownies from being too dense, while still maintaining their fudginess.
- Salt (1 teaspoon): Essential for balancing the sweetness and enhancing all the flavors, especially the chocolate.
- Chopped Walnuts (3 cups / 351g): These provide a delightful crunch and nutty flavor that complements the rich chocolate. Ensure they are fresh for the best taste and texture.
- Semisweet Chocolate Chips (12 ounces / 340.2g): Added at the end, these chips create pockets of melted chocolate throughout the brownies, intensifying the chocolate experience.
Step-by-Step Guide to Baking Ina’s Famous Brownies
Follow these detailed steps to create your own batch of Ina’s Outrageous Brownies. Precision and patience are key to achieving their legendary status.
- Prepare Your Pan: Preheat your oven to 350 degrees F (175 degrees C). For such a rich recipe, proper pan preparation is essential to prevent sticking. Grease a 13×18-inch rimmed half sheet pan thoroughly, then lightly flour it. Alternatively, for easier removal and cleanup, grease the pan and line it with parchment paper, leaving an overhang on the sides.
- Melt the Chocolates and Butter: In a medium-sized, heatproof bowl, combine the unsalted butter, finely chopped semisweet chocolate, and finely chopped unsweetened chocolate. Gently melt them using one of two methods:
- Microwave Method: Microwave on 50% power in 30-second intervals, stirring thoroughly after each interval, until the mixture is completely melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize.
- Double Boiler Method: Place the bowl over a saucepan of simmering water (ensuring the bottom of the bowl does not touch the water). Stir constantly until the butter and chocolates are fully melted and smooth.
Once melted, set the mixture aside to cool slightly while you prepare the wet ingredients.
- Combine Wet Ingredients: In a separate large mixing bowl, combine the granulated sugar, extra-large eggs, and vanilla extract. Stir them together well with a sturdy wooden spoon until thoroughly combined and slightly lightened in color.
- Integrate the Chocolate Mixture: Pour the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture. Stir well with the wooden spoon until everything is homogenous. It’s important that the chocolate mixture has cooled slightly before adding it to the eggs to prevent scrambling the eggs. Allow this combined mixture to cool to room temperature. This step is critical for ensuring the fudgy texture and preventing the brownies from becoming cakey.
- Prepare and Add Dry Ingredients: In a medium bowl, sift together 1 cup of the all-purpose flour, the baking powder, and the salt. Sifting helps to aerate the flour and remove any lumps, ensuring a smooth batter. Add these sifted dry ingredients to the cooled chocolate mixture and stir gently with your wooden spoon until just mostly combined. Avoid overmixing, as this can develop the gluten in the flour and lead to tough brownies.
- Fold in Walnuts and Chocolate Chips: In a separate medium bowl, toss the chopped walnuts and semisweet chocolate chips with the remaining ¼ cup of all-purpose flour. This step helps prevent the nuts and chips from sinking to the bottom of the pan during baking. Once coated, gently fold them into the chocolate batter using the wooden spoon until they are evenly incorporated throughout.
- Bake to Perfection: Pour the luscious batter into your prepared baking sheet and spread it evenly with an offset spatula or the back of your spoon. Place the pan in the preheated oven and bake for 20 minutes. After 20 minutes, open the oven door and firmly rap the baking sheet against the oven shelf. This technique helps to force air from between the pan and the brownie dough, contributing to that signature dense, fudgy texture. Continue baking for an additional 15 minutes, or until a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached (not wet batter).
- Cooling and Refrigeration are Key: This is a crucial step! Allow the brownies to cool thoroughly in the pan on a wire rack to room temperature. This can take several hours. Once cooled, transfer the pan to the refrigerator and chill for at least 1 hour, or preferably longer. This refrigeration step is NOT optional if you want the ultimate fudgy, dense, and firm brownie experience.
- Cut and Serve: Once chilled, lift the brownies out of the pan using the parchment paper overhang (if used) and cut them into your desired number of squares. While 20 large squares are suggested, I recommend cutting them into smaller portions given their richness – anywhere from 24 to 40 pieces is perfect.
The Essential Tip: Refrigeration for Fudge-Like Bliss
One of the most critical, yet often overlooked, steps to truly experiencing Ina Garten’s Outrageous Brownies is refrigeration. It’s not just a recommendation; it’s practically a requirement for achieving their absolute best texture and flavor profile. Many might be tempted to dive in as soon as they’ve cooled, but resist the urge!
Allowing these brownies to chill in the refrigerator for at least an hour (or even overnight) profoundly transforms their consistency. What starts as a rich, soft, and somewhat delicate brownie fresh out of the oven evolves into a firm, incredibly dense, and truly fudgy masterpiece. The chilling process allows the fats and chocolates to solidify further, resulting in a brownie that has a satisfying chew and a delightful, almost truffle-like density.
Furthermore, when these brownies are chilled, you’ll find that the embedded chocolate chips become more pronounced. They create delightful little pockets of firm chocolate within the fudgy brownie, offering a wonderful textural contrast that enhances the overall eating experience. The cool temperature also helps to intensify the deep chocolate flavors, making each bite even more luxurious. So, for the ultimate Outrageous Brownie experience, make that refrigeration step non-negotiable!
Serving Suggestions and Customization
These Outrageous Brownies are magnificent on their own, but they also lend themselves beautifully to various serving styles and simple customizations.
Perfect Pairings:
- A Cold Glass of Milk: The classic companion! The richness of the brownie is perfectly cut by a refreshing glass of cold milk.
- Hot Coffee or Espresso: The bitterness of coffee is a delightful contrast to the sweet chocolate, making for an elevated dessert experience.
- Vanilla Bean Ice Cream: A scoop of creamy vanilla ice cream melting over a slightly warmed (or even chilled) brownie is pure bliss.
- Fresh Berries: A scattering of fresh raspberries or strawberries adds a touch of brightness and acidity, balancing the richness.
Garnish Ideas:
- A dusting of powdered sugar.
- A drizzle of homemade caramel or chocolate sauce.
- A sprinkle of flaky sea salt (highly recommended to enhance the chocolate flavor!).
Creative Variations:
While the classic recipe is perfect, feel free to experiment with minor additions:
- Espresso Powder: Add 1-2 teaspoons of instant espresso powder to the dry ingredients to deepen the chocolate flavor without making it taste like coffee.
- Different Nuts: Pecans or even macadamia nuts can be substituted for walnuts, or you can use a mix. Toasting nuts beforehand will enhance their flavor.
- Peppermint Extract: For a festive touch, add ½ teaspoon of peppermint extract along with the vanilla during the holidays.
- Different Chips: White chocolate chips, peanut butter chips, or even chopped toffee bits could be folded in for a different flavor profile.
However you choose to enjoy them, these brownies are sure to be a showstopper. Grab a glass of milk, a cup of coffee, or a scoop of your favorite ice cream, and dig in!
More Delicious Recipes to Explore
If you loved these outrageous brownies, you might also enjoy some other favorites from the archives:
One year ago: Pumpkin Pie
Two years ago: Dill Sandwich Pickles
Six years ago: Baby Onesie Sugar Cookies
Ina’s Outrageous Brownies
20 large brownies
30 mins
35 mins
1 hr 5 mins
Pin Recipe
Ingredients
- 16 ounces (453.59 g) unsalted butter
- 16 ounces (453.59 g) semisweet chocolate, finely chopped
- 6 ounces (170.1 g) unsweetened chocolate, finely chopped
- 2¼ cups (450 g) granulated sugar
- 6 extra-large eggs, or 7 large eggs
- 2 tablespoons vanilla extract
- 1¼ cups (156.25 g) all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups (351 g) chopped walnuts
- 12 ounces (340.2 g) semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 C). Grease and flour a 13×18-inch rimmed half sheet pan (or grease and line with parchment paper).
- Place the butter, semisweet chocolate, and unsweetened chocolate in a medium bowl. Microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Alternately, you can also melt the butter and chocolates in a double boiler on the stovetop). Allow to cool slightly.
- In a large bowl, stir together the sugar, eggs, and vanilla with a wooden spoon. Stir the 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 and stir gently with the wooden spoon until mostly combined. In a medium bowl, toss the walnuts and chocolate chips with the remaining ¼ cup of flour, then add them to the chocolate batter and stir until totally incorporated. Pour into the baking sheet and spread into an even layer.
- 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 an additional 15 minutes, or until a toothpick comes out clean. Allow to cool thoroughly, then refrigerate for at least 1 hour, and cut into 20 large squares. Leftover brownies can be stored in an airtight container in the refrigerator for up to 1 week.
Notes
Note: If you would like to access the halved recipe that I had originally posted, you can find it on Two Novice Chefs, One Tiny Kitchen.
Nutritional values are based on one serving.
Nutrition Facts (per serving)
Carbohydrates: 54g,
Protein: 8g,
Fat: 50g,
Saturated Fat: 24g,
Cholesterol: 100mg,
Sodium: 144mg,
Potassium: 467mg,
Fiber: 5g,
Sugar: 37g,
Vitamin A: 660IU,
Vitamin C: 0.2mg,
Calcium: 90mg,
Iron: 5.1mg
Did you make this recipe?
Leave a review below! Then, snap a picture and tag @thebrowneyedbaker on Instagram so I can see your delicious creation!
Michelle Lettrich
Dessert
American
This recipe was originally published on October 9, 2007, and has been a beloved favorite ever since.