Ina’s Outrageous Brownies
These brownies are the brainchild of Ina Garten – huge, wonderfully rich and complete with tons of chopped walnuts!
I first made Ina Garten’s outrageous brownies recipe only a few short months after I launched this website; I had originally halved the recipe and I’ve been wanting to make the full recipe for some time now. Something about an entire half sheet pan of brownies sounded way too good to pass up. Mission accomplished!
At the time, I had read so many crazy wonderful things about this recipe on cooking and baking forums that I frequented and these outrageous brownies in no way disappointed. They are super rich, packed with chocolate and include a substantial amount of chopped walnuts for good measure.
You may have a slight heart attack when you read the ingredients below, so let me prepare you…
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Yes, this recipe calls for one pound of butter PLUS one pound of chocolate PLUS six eggs.
These brownies are rich, and the half sheet pan makes an enormous amount of brownies. While Ina’s recipe calls for cutting this recipe into 20 large brownies, I think that’s a bit overkill (even for me). You can easily get anywhere from two dozen to 40 brownies depending on how you decide to cut them.
Last but not least, definitely refrigerate these! They transform from really soft brownies to firmer, fudge-like brownies and you can really appreciate the addition of the chocolate chips when they are chilled. The refrigeration is definitely not optional as far as I’m concerned!
Grab a glass of milk and dig in!
One year ago: Pumpkin Pie
Two years ago: Dill Sandwich Pickles
Six years ago: Baby Onesie Sugar Cookies
Ina's Outrageous Brownies
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. Grease and flour a 13x18-inch rimmed half sheet pan (or grease and line with parchment paper).
- Place the butter, semisweet chocolate and unsweetened chocolate in a medium bowl and 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
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on October 9, 2007.
I think you’re missing the 3 T instant coffee granules.. and she used 1 c flour. I saw the clip of her making these.
You pictured the brownie with frosting, is it coffee buttercream?????
Best brownies ever. Truly decadent. Not your everyday brownie for sure but for very special occasions!❤️
These are amazing! Simple to make and wow they taste fantastic!
What does wrap the pan in between the oven shelf mean?
It’s to release any air that may be trapped between dough and pan. It can be done on the countertop also.
By wrap, she means hit on.. like, lift it and hit it on the baking rack to bring the bubbles to the surface. I’m guessing it makes a denser brownie.
These were the best brownies I have “EVER “ made in my life!!! I bit into one and my eyes rolled in my head, I had to go get some milk!! Definitely made the tip of my chocolate list!! AWESOME!
Wow! Wow! Wow! Just made these last night – I’m quarantine baking!! – and they’re amazing! My husband usually is indifferent to brownies, and when he eats one it has to be a center piece. But he thought these were GREAT and has happily eaten several of the edge pieces. They’re not dry at all and not too dense. Just a really amazing taste and texture. We’ll definitely be baking these again! Thanks for sharing!
Hi there, I have everything but the unsweetened chocolate. Would it turn out ok if I just sub more regular chocolate chips?
Wow. That is a lot. Where would a person find a pan that size. 13 x 18. Never heard of a pan that big. I checked out the recipe where you cut the recipe in half using a 13 x 9 baking pan. Couldn’t a person use 2. 13 x 9 pans to make the full recipe. Dividing the batter in half? Thanks in advance.
Hi Luann, A 13×18 is a half sheet pan, they’re very common!
We are excited to try these brownies. In your Friday Things email you mention freezing them. How do you package them for freezing? Thanks
Hi Stacy, I cut them then wrap individually in plastic wrap, then place in a ziploc freezer bag. Enjoy! :)
This brownie sounds delicious. I would prefer to have the halved recipe you mention but the link does not work.
I am unable to go to the website for the halved recipe. Can you send another link.
Thanks so much, love your site!
Michele
I would like the halved recipe
How should I adjust recipe if I want to omit the nuts?
Hi Carol, You can just omit the nuts without making any other adjustments. Enjoy!
How could I incorporate chocolate stout to the outrageous brownie recipe? Any ideas?
Hi Nicole, I haven’t tried to do so in this recipe, but I do have a recipe for Guinness brownies you could use as a starting point >> https://www.browneyedbaker.com/guinness-brownies-recipe/
I make these all the time. However I only use half the amount of butter and add a 1/4 cup cream cheese. I also do not add the additional chocolate chips. Hasn’t changed the consistency at all. You can actually take a bite without leftover butter grease around your mouth or hands.
These are, without a doubt, the best brownies I have ever made/tasted. I loved the dimension that the two chocolates created, and the walnuts gave them such a nice chewiness. My family was obsessed. This is definitely my go-to brownie recipe now.
Thank you soooooo muc
Ina’s recipe calls for 3 tablespoons of granulated instant coffee. Not indicating this makes a significant difference in taste
I used a 12 x 16-1/2 x 3/4″ pan, 6 “large” eggs, eliminated nuts, added 1 tbsp “espresso” to melted chocolate instead of using instant coffee. Baked 20 minutes, rapped pan 5 times (to be sure), baked only 10 minutes more. Thank God, a good, moist and chocolately recipe from Ina. Thank you much.
I am not at my northern home but wanted to make Ina’s Outragious Brownies……I have all her cookbooks and always use them. This recipe does not call for the coffee granules…which will change the taste. I’m not sure I can trust the recipe if it isn’t the TRUE recipe. I use Pinterest often if I am confident of the recipe….THIS ONE I AM NOT …..WHAT ELSE HAS BEEN CHANGED???
Hi Beverly, This is Ina Garten’s recipe, which calls for 3 tablespoons of instant coffee granules (it is listed both on her website and in the recipe on Food Network).
A lot of reviews say one tablespoon of baking powder is too much it’s wrong should it be one teaspoon
Hi Janice, It’s the correct amount, this is an entire half sheet pan of brownies. I’ve made the recipe countless times as written and it’s always turned out great.
Can I use self-raising flour instead of all-purpose flour and baking powder???
Hi Vanessa, I would not recommend it, since it would be impossible to know how to alter the leavening.