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…
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!
Ina's Outrageous Brownies
- 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
- 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.
This recipe was originally published on October 9, 2007.