Ina’s Outrageous Brownies


There has been much ado surrounding Ina Garten’s Outrageous Brownies recipe on a number of cooking and baking forums that I frequent. Given my quest to master many different homemade brownie recipes I thought that this one warranted my undertaking. I should have known what I was getting myself into when I was mixing the batter and thought, “Wow, that looks REALLY rich!” Indeed, these brownies are definitely the richest I have ever tasted. Which is not a bad thing ;-) This recipe was super easy to put together and didn’t take much time at all. I must forewarn you – listen to the directions when they say to cool the brownies completely before cutting!

The original recipe makes an enormous amount of brownies, so I chose to make only a half recipe. Lucky for me, Julia from Two Novice Chefs, One Tiny Kitchen had already made my job much easier! The recipe below is the one I used, however I have provided a link to the original should the rest of you chocoholics decide to fully indulge :)

Outrageous Brownies

(Source: Ina Garten)

1/2 pound (2 sticks) unsalted butter
1/2 pound (1 1/3 cups) plus 6 ounces (1 cup) semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 extra-large eggs
1.5 tablespoons instant coffee powder (I omitted this ingredient)
1 tablespoon real vanilla extract
1 cup + 2 tablespoons granulated sugar
1/2 cup + 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
1/2 teaspoon kosher salt
1.5 cups diced walnut pieces (also optional, I left them out)

Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. (325 degrees if using a dark non-stick pan)

Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler (I did this step in a glass dish in the microwave at 30 second intervals). Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. (Since I did not use walnuts, I only used 1 tablespoon of flour to toss the chocolate chips.) Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, 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. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

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57 Responses to “Ina’s Outrageous Brownies”

  1. Deborah on October 9, 2007 at 8:48 pm

    I haven’t tried this recipe, but it sounds amazing!! I would have a hard time waiting until they cooled as well!


  2. carrieskitchencreations on October 10, 2007 at 2:56 pm

    These look and sound heavenly! I love the deep dish recipe but just looking at these is making me question that love! Yum!


  3. Amber on October 11, 2007 at 8:46 pm

    Oh my, these look and sound amazing!!! I would gladly sample one if you have some left. ;)


  4. bev on October 15, 2007 at 8:28 am

    wow, they look amazing!!! oooooh I just love chocolate! x


  5. Jenn Chambers on September 8, 2008 at 7:46 pm

    I’ve been looking for a good chewy brownie recipe and everywhere i look i see this recipe. I love your site so I shall follow in your footsteps and try this yummy recipe! thanks for the post!
    Jenn Chambers (


  6. Gessica on November 5, 2009 at 8:27 pm

    These look wonderful!! I was it really 4 teaspoons of baking powder? It sounded like alot…so I wanted to make sure. Thanks so much!


    • Michelle on June 3rd, 2010 at 9:15 pm

      Hi Gessica – Wow, thank you so much for catching that!! It should be 1.5 teaspoons of baking powder. No idea where 4 came from! I have edited the recipe so it’s now correct.


      • kiara on September 20th, 2013 at 9:17 am

        Hi ive baked many recipes in my life but allot of these things dont make sence and I really wana make these brownies. There are allot of brownies out there that are loosing the idea of what brownies are and these are the best I have come accros.
        Stuff like this makes no sence: rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough.


        • fortheloveofchocolat on June 28th, 2014 at 3:55 pm

          You want to tap the pan against a hard surface to get any air bubbles out. It can be the counter instead of the oven. After you put the batter in. Pick the pan up and tap it few times on the counter.


  7. Tiffany on January 10, 2010 at 9:08 pm

    Substituted the semi-sweet and unsweet chocolate with some Hershey’s Mint Chips. SMELL HEAVENLY!


  8. chiew on February 2, 2010 at 7:39 am

    I made these! and OH MY GOODNESS they were good. I kept them in a fridge and nibbled on them all week. Everyone loved them.

    One thing: It was really really chocolately – I was just wondering if the amount of chocolate could be reduced without compromising on taste..


    • Michelle on June 3rd, 2010 at 9:16 pm

      Hi chiew, I’m so glad you enjoyed these brownies! As far as reducing the amount of chocolate… you likely couldn’t reduce the amount of melted chocolate without then altering the amount of sugar and potentially butter as well. I would probably recommend cutting the squares into smaller pieces or omit the chocolate chips that are mixed into the batter. That may help a bit.


  9. Liza on June 3, 2010 at 2:28 pm

    I have Ina’s “Barefoot Contessa” cookbook with this recipe and have tried it several times. This is one of the most decadent brownies I have ever tasted! One word of caution (if you are using the original recipe)… It suggests baking them in a 12x18x1 pan. I found that the amount of batter in the recipe is too much for this size pan — unfortunately I didn’t figure this out until it bubbled over the sides of the pan and burned to the bottom of my oven. It ruined that batch as the smoke in the oven spoiled the flavor of the brownies (and wasted a lot of expensive ingredients to boot). Now I just reserve a bit of the batter and bake it in a separate pan — they will rise quite a bit even with rapping the pan on rack halfway through baking (as the recipe suggests). Super delish!


    • Michelle on June 3rd, 2010 at 9:17 pm

      Hi Liza, Thanks so much for the baking tips! I have only ever made a half batch, so great to know about the size issue for the whole recipe!


      • Kat on October 10th, 2011 at 6:50 am

        I agree that it is not an inexpensive brownie to make – but sooooo worth making. My version of the original Ina recipe calls for a 13 x 18 inch pan (a half sheet pan). That might work best to avoid your spillage issue. I have made them several times in a half sheet pan and never had a problem with it. Good luck!


  10. I tried the original recipe of Ina’s a few years ago and they are outrageous and decadent!! Bu far my favorite brownie ever!


  11. Devin B on September 15, 2010 at 4:57 pm

    I have these baking right now and my house smell heavenly!


    • Michelle on September 15th, 2010 at 10:30 pm

      I can almost smell them! Enjoy your brownies!


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  13. Sarah on January 27, 2011 at 10:42 pm

    Do you think it’d be ok to use all semisweet chocolate (no unsweetened) and reduce the sugar by 2 tablespoons? Or should I just keep the sugar?


    • Michelle on February 15th, 2011 at 5:15 pm

      Hi Sarah, I think that’s too much unsweetened to compensate by only removing 2 tablespoons of sugar. Is there a reason you don’t want to use unsweetened? It really helps to balance the flavors and make sure the brownies aren’t too overwhelmingly sweet.


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  15. Aubree Storm on July 10, 2011 at 12:23 pm

    Great looking brownies… Thank you all for the baking tips. I’m gonna make this for my friend’s birthday next week.


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  18. Kat on October 10, 2011 at 6:43 am

    Michelle, I have made these brownies for events and many people ask me to bake them. I am not a big walnut fan but really like them in these brownies! I think one of the things that makes these brownies “outrageous” is the addition of the coffee granules. It intensifies the chocolate flavor for me. They freeze great as well. Fantastic flavor!!!!


  19. Carole on November 9, 2011 at 3:48 pm

    Did you bake these brownies in covection, convection bake or regular bake and if not in regular bake how did you adjust your time and temperature? Ina says her half sheet pans are 2″ high but all of mine are only around 1 and 1/4″ high. Think i will definitely use a metal pan and make 1/2 batch. Can’t wait.


    A true chocoholic


    • Michelle on November 10th, 2011 at 1:35 am

      Hi Carole, I used a regular oven so I’m sorry I’m not much help on the conversions. Enjoy the brownies!


  20. Shannon Treadway on December 18, 2011 at 4:34 pm

    Great website! Question: Could you tell me what this means in the recipe” Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough”


    • Michelle on December 18th, 2011 at 11:31 pm

      Hi Shannon, Thank you! Basically just pick the pan up a tiny bit and then let it fall back on the oven rack. This will pop any air bubbles.


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  22. Anna on February 19, 2013 at 2:59 pm

    If you want to take the outrageousness one step further, after you remove the brownies from the oven and while still warm, drizzle the top of the brownies with a good caramel sauce that has been warmed slightly. Then sprinkle with large granule or flaked kosher salt. Truly decadent! This version is also from Ina Garten in her most recent cookbook.


  23. JoBeth Turner on February 20, 2013 at 9:45 pm

    I looooooove this recipe! I am definitely going to make these soon. I love Ina so that is another reason why I enjoyed this so much:)


  24. Karen on February 24, 2013 at 1:56 pm

    Just found you on bloglovin’ and LOVE that you did this side-by-side comparison! I just made the Ina brownies so my husband can bring to a dept. meeting at work, and he said they were the best brownie he has ever rated; ever! thanks for the great recipe!’


  25. Mindy on March 14, 2013 at 3:12 pm

    I have been looking for a dense, fudgy brownie recipe to replicate an obsession of mine from a great local bakery. I thought this might be it (judging by picture alone) until I saw there was baking powder in the recipe. Do you think omitting the baking powder or lessening the amount used would effect the outcome in any way? The brownie I am trying to replicate has ZERO cake quality, tastes and feels like a piece of fudge in your mouth and absolutely melts away on your tongue. Thoughts?


  26. Bronwyn on April 5, 2013 at 7:03 am

    How long will these brownies keep for?


  27. Tasha on April 23, 2013 at 8:06 pm

    I have tried sooo many brownie recipes (over 20) and have never had one turn out like the way a picture looks. I followed this recipe to the T and did not find it to be “the” brownie recipe Ive been searching for. They were definitely edible, but were a little crumbly and not really fudgy and thick the way the picture looks. The top of mine did not look cracked either…it was more flat. I baked for 25 minutes at 350 in a glass pan and think that might’ve been too long. I’m not sure what I’m doing wrong with brownies. I hate to admit it but a boxed brownie mix is still the best brownie..I refuse to give up the search for the foolproof brownie recipe.


  28. Karen on April 26, 2013 at 7:13 pm

    I MADE IT!! I followed the exact recipe and it was so much easier than I thought it would be. I ate these brownies at a restaurant and really wanted to find and try it. I have never been very successful with any recipe of brownies and sometimes Ina’s recipes are a little challenging, but this was great! Thanks.


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  30. terri on August 21, 2013 at 1:16 am

    Make sure and at least try it the first time with the instant coffee granules. Chefs will tell you that coffee heightens the flavor of chocolate, and they usually sneak it in any chocolate dessert they make. You can’t taste the coffee at all, and with a dessert this size any caffeine would be minimal.


  31. Rebecca on February 7, 2014 at 12:26 pm

    What do you think of sprinkling sea salt on top when they come out of the oven?


    • Michelle on February 7th, 2014 at 4:48 pm

      Sounds amazing, go for it!


  32. Mandi on February 19, 2014 at 6:19 pm

    I hope this isn’t a dumb question but ….can I substitute the unsweetened chocolate for unsweetened cocoa powder?


    • Michelle on February 20th, 2014 at 1:39 pm

      Hi Mandi, I would not recommend that substitution, as the melted chocolate adds to the texture of the brownies.


  33. Rosene S on February 28, 2014 at 3:20 pm

    I made this for work and it was gone less than an hour.. I am so glad I saved me a piece


  34. kayleeguy on March 3, 2014 at 12:07 am

    Did you see Ina’s carmelized brownies show? Salt and chocolate! she talks about the different salts she uses.. know I recently discovered the wonders of salt and chocolate; its like using the coffee granules.. (I see someone already mentioned this) ;-)
    BTW; how do I get unsweetend cocoa? is it the powdered kind and do I measure out the oz’s called for in the recipe? Ina uses the bars of unsweetened chocolate and I don’t have that powdered ok? and do I measure it the same? Thanks!
    Oh wait; it says to substitute 3T powdered cocoa + 1T oil to = 1oz baking chocolate; so I guess 9T powdered cocoa + 3 T oil might work…I’ll try it and see


  35. jeremy on April 4, 2014 at 12:54 am

    This is a great recipe. Real thick


  36. nancy on April 8, 2014 at 9:34 pm

    sounds great! just wondering if i can use 3c of cocoa powder instead of 3c of sweetened chocolates. thanks


  37. Stella on June 5, 2014 at 4:49 am

    DO NOT leave out the coffee! You don’t actually taste it , it just bring out the chocolate flavour and takes these brownies to another level!! (I’ve made them with and without coffee – I don’t like coffee, but will never make it without again)


  38. dianne on July 3, 2014 at 1:57 pm

    These are hands down the best brownies I’ve ever made. I make them for every occasion and am often asked for the recipe. Cool in the fridge before cutting – critical, otherwise you get nothing but big crumbs. For variety, instead of nuts I’ve added peanut butter cups, white chocolate chunks, mint chips… just be sure to account for the space these things take up, or your oven will need a major cleaning from the overflow. :)


  39. gil on July 20, 2014 at 4:14 am

    I baked these but they came out crumbley


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  41. Sally Dwyer on September 4, 2014 at 7:19 pm

    I make these wonderful brownies all the time with the original recipe and in the large pan. Never seem to have any leftovers. I do frost them tho, with a White Russian buttercream and just because we can, mini chocolate chips (for color!) on top. Great for cutting and bagging for giveaways…add a ribbon and make it pretty. My favorite part is the crispy edge…
    Sally D


  42. Michele on December 11, 2014 at 12:06 pm

    Made these last night. Baked them for 27 minutes. Cooled on counter and then in trudge. Tried to cut too early and the first one crumbled. Left in ftidge for a couple of hours. Then cut easily. Will definitely make again. Thinking about adding caramel bits and chopped pecans for a turtle brownie.


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