Outrageous Brownies

january-086

These were outrageous indeed! I have had this recipe saved on my computer for over a year. The past few times when I have been craving brownies I fall into my comfort zone and use a recipe that has yet to fail me. However, this time I decided to pull out Ina’s recipe as it has been calling my name, begging to be made since Christmas. When I needed a dessert to bring to work last week I jumped at the opportunity to whip these up.

These came together so easily and quickly. I was actually suprised that they only took me about 15 minutes to prepare.  I cut the recipe amount in half (reflected below with my changes in parenthesis) and baked in a 9×13 pan.  I did adapt the recipe a bit, I subbed some milk chocoalte chips for semi sweet chips to stir into the batter. I only sprinkled nuts on top and did not mix them into the batter because I did half the pan with nuts and half without. I much prefer them with the nuts! I baked mine for about 23-24 minutes and they came out perfectly. Watch carefully not to overbake. You should remove when there are a few crumbs stuck to the tester when inserted in the center of the brownies.

These are deep, rich, flavorfull and definatly live up to their “Outrageous” title. They have a light and crisp exterior. The interior of the brownies is dense, with their texture teatering on the border between brownie and fudge. Usually I don’t care for brownies that are too fudge-like but these really did it for me. Oh, Ina, how you have captured my heart.
While good warm, I do prefer them cool from the fridge rather than room temperature. I think chilling them definatly compliments and enhances the texture and flavor of the brownie.  While I think kids would like these brownies,  I feel the target audience for these brownies is the adult palate.

If you are looking for a brownie that eats more like a dessert then look no further. These will be great with a scoop of icecream, cool whip or with some fudge sauce  served as dessert.

I rate these brownies a 9

Ina’s Outrageous Brownies
Ina Garten 
2 sticks  unsalted butter (I used salted)
2 1/3 cups semisweet chocolate chips (I subbed 1/2 cup Milk Chocolate to stir into batter)
3 ounces unsweetened chocolate
3 extra-large eggs (I used large)
1 1/2 tablespoons instant coffee powder  (I used 1 TBS)
1 tablespoon pure vanilla extract
1 cup +2 TBS cups sugar
1/2 cup + 2TBS  all-purpose flour (1/2 cup for the batter and 2 TBS for the chips and nuts) (I did not toss the nuts with flour because I sprinkled them on top)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups diced walnut pieces (I used 1 cup and just sprinkled on top before baking)
Preheat oven to 350 degrees F.
Grease and flour a 9×13-inch pan.
Melt together the butter, 1 1/3 cups chocolate chips, and unsweetened chocolate on top of a double boiler.
Cool slightly.

In a large bowl, stir together the eggs, instant coffee, vanilla and sugar. Mix in the warm chocolate mixture and cool to room temperature.

Stir together 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture.
Toss 1 cup chocolate chips with 2 TBS flour to coat. Then add to the chocolate batter. Pour into prepared pan. Sprinkle top with chopped walnuts.

Bake for about 30 minutes (mine were finished in 24), or until tester just comes out clean.

Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough (I did not do this). Do not over-bake! Cool thoroughly, refrigerate well and cut into bars.

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24 thoughts on “Outrageous Brownies

  1. Wow…. chocolate heaven on a plate! These definitely look outrageous and I’m sure they taste as good as they look, considering it’s an Ina recipe! Yum!

  2. That’s one good-looking brownie! I’ve wanted to try this recipe but the coffee in the recipe has held me back. I know that coffee is supposed to enhance the chocolate flavor but I really , really detest the flavor of coffee. So could you taste the coffee? Do you think the brownies would be as good without it?

    • Melody,
      I used less instant espresso powder than called for and could not taste it in the baked brownies. I could taste it slightly in the batter. I think it deepens the chocolate flavor but they should be fine without it should you choose to omit it. Baking is really about your own tastes and preferences. I would not leave it out but that is just me.

  3. These are my go-to brownies! I’ve made them bunches of times and they always come out delicious. And can I tell you how they fly out the door at my bake sales?! Unbelievable, nothing else compares in my opinion. I make them with walnuts and the chocolates that Ina specifies. You have to try the Oreo variation now!

    ~BigSis

  4. For a while, this was one of my favorite brownie recipes. I still love this recipe. My only complaint is sometimes the brownies come out a little too soft. But that is a *minor* complaint. I really love thes brownies. There’s also a version where you throw in broken Oreos and that version is even better. I’d give these a 9 as well.

  5. That can’t be right can it?Only a 1/2 cup of flour?
    I’ve been on a brownie kick lately & am going to give this one a try especially seeing that you gave it a 9! It does look outrageous & fudgy.
    ~ingrid

  6. Ok, reading your post made me laugh for a number of reasons. 1. I just made brownies but with the addition of caramel (they’ll be posted Saturday). 2. I have a load of recipes saved on my computer, 3. I make half recipes all the time, 4. your description sounds something like I would write and last but not least, I’m blonde! It’s a good thing though.

    Oh yeah, and I only put nuts on half of my brownies also, b/c the hub and others are not nut fanatics..

  7. Pingback: Thick and Chewy Triple Chocolate Cookies « Bakingblonde’s Weblog

  8. Pingback: Triple Threat Brownies « Bakingblonde’s Weblog

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