I Made Ina Garten’s ‘Outrageous Brownies’ and I’m Totally Smitten

When you’re looking for a batch of brownies big enough and tasty enough to satisfy a crowd, this classic by Ina Garten is sure to do the trick. It requires a couple more bowls than a trusty boxed brownie mix, but I promise it’s worth it for that homemade touch. Between the bits of chocolate chips and walnuts, and the subtle hint of coffee, Ina’s Outrageous Brownies are the perfect sweet treat.

What Makes Them ‘Outrageous’ Brownies?

Risa Lichtman for Taste of Home, Getty Images

You might have guessed these are not the most subtle brownies ever made. They’re packed with chocolate, and the walnut bits give them a nice crunch. But it’s the instant coffee granules that really make this recipe shine: Instant coffee is the secret ingredient in chocolate desserts that helps accentuate the cocoa flavor. When all the ingredients come together, the flavor truly is outrageous.

How to Make Ina Garten’s Outrageous Brownies

Risa Lichtman for Taste of Home

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, separated
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2-1/4 cups sugar
• 1 cup and 1/4 cups all-purpose flour, separated
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Directions

Step 1: Melt butter and chocolate

Risa Lichtman for Taste of Home

Preheat the oven to 350ºF. Grease and flour an 18x12x1-in. baking sheet.

Melt the butter, 1 pound of chocolate chips and the unsweetened chocolate together in a medium heatproof bowl over simmering water. Stir continuously until the chocolate and butter are completely melted and come together into a very smooth mixture. Allow to cool slightly.

In a large bowl, stir (do not beat) the eggs, coffee granules, vanilla and sugar. Pour the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

Step 2: Add dry ingredients

Risa Lichtman for Taste of Home

In a medium bowl, sift together 1 cup of flour, the baking powder and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with the remaining 1/4 cup of flour, then add to the chocolate batter. Mix until everything just comes together and there are no bits of flour remaining.

Pour the brownie batter into the prepared baking sheet.

Step 3: Bake brownies

Risa Lichtman for Taste of Home

Bake for 20 minutes, then pull the brownies from the oven and hit the baking sheet against the counter top once quickly, forcing the air to escape from between the pan and the brownie dough. (It’s the same method used for pan-bang cookies.) Bake for about 15 more minutes, until a toothpick comes out clean. Don’t overbake.

Allow to cool thoroughly and refrigerate. Cut into 20 large squares to serve (or cut into smaller squares for more brownies).

Don’t forget to try this Ina Garten’s apple crisp recipe on your own.

Here’s What I Thought

Risa Lichtman for Taste of Home

When it’s a recipe coming from Ina, you can be sure it’s going to be delicious. These brownies are no exception. They’re meant to be served chilled, and you don’t want to skip that step. I love the way the chocolate chips and walnuts pop amid the cool fudgy base.

The one thing that surprised me was what a big batch it makes. It uses an entire pound of butter and lots of chocolate. But you’ll be pleasantly surprised with how many Outrageous Brownies it makes because you can either share them with friends or freeze the extras for easy access to a sweet treat in the future!

Next Up: Try Ina Garten’s Brownie Pudding recipe.