Description
Ina Garten’s legendary Barefoot Contessa Outrageous Brownies deliver rich chocolate ecstasy with layers of intense flavor. Espresso-infused chocolate and premium ingredients create an irresistible dessert that elevates your baking game and delights chocolate enthusiasts.
Ingredients
Scale
Main Ingredients:
- 680g (1 pound + 12 ounces) semisweet chocolate chips
- 450g (1 pound) unsalted butter
- 170g unsweetened chocolate
- 6 extra-large eggs
- 360g chopped walnuts
- 450g (2 ¼ cups) sugar
Dry Ingredients:
- 160g (1 ¼ cups) all-purpose flour (plain flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
Flavor Enhancers:
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 180°C (350°F). Generously coat a 30 x 45 x 2.5 centimeters (12 x 18 x 1-inch) baking sheet with butter and flour to prevent sticking.
- Create a double boiler setup by placing a heatproof bowl over simmering water. Melt 450 grams () of chocolate chips, unsweetened chocolate, and butter together, stirring until the mixture becomes smooth and glossy. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine eggs, coffee granules, vanilla extract, and sugar. Gently stir the ingredients until they are well incorporated, avoiding excessive beating.
- Gradually integrate the slightly cooled chocolate mixture into the egg mixture, ensuring a thorough and even blend. Allow the combined mixture to reach room temperature.
- Sift together flour, baking powder, and salt in a separate bowl. Delicately fold this dry ingredient mixture into the cooled chocolate base, maintaining a light and airy texture.
- Coat walnuts and remaining chocolate chips with the reserved flour, preventing them from sinking to the bottom during baking. Carefully fold these mix-ins into the brownie batter.
- Transfer the batter to the prepared baking sheet, spreading it evenly to ensure uniform thickness. Bake for 20 minutes, then firmly tap the baking sheet against the oven rack to release any trapped air bubbles.
- Continue baking for an additional 15 minutes or until a toothpick inserted into the center emerges clean. Exercise caution to avoid overbaking, which can result in dry brownies.
- Remove from the oven and allow the brownies to cool completely at room temperature. For optimal texture and easier cutting, refrigerate the pan for at least one hour before slicing into 20 generously sized squares.
Notes
- Chilling brownies in the refrigerator for 30-45 minutes helps create clean, precise cut edges without crumbling or falling apart.
- Gently tapping the baking pan midway through baking releases trapped air bubbles, resulting in a dense and wonderfully chewy brownie texture.
- Mix ingredients carefully to maintain a light touch, avoiding overmixing which can transform the batter into a tough, heavy consistency.
- Allow melted chocolate to cool slightly before combining with eggs, preventing accidental egg scrambling during the mixing process.
- Select premium chocolate varieties like high-quality semisweet and unsweetened chocolate to elevate the overall depth and richness of flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20
- Calories: 802
- Sugar: 56g
- Sodium: 235mg
- Fat: 56g
- Saturated Fat: 27g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 147mg