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No other word describes these brownies better than the name they were given – outrageous brownies and every time I have made them for someone the first comment I get is how outrageous they are and when can I make them again for them!  What better compliment can you ask for!

I can’t take credit for creating the brownies that honor goes to Ina Garten!  I owe Ina Garten my sincere thanks and gratitude for letting me make the best possible brownies.

Now that Boston Bakes is done for 2011, I have some brownies to make for those who requested them.  Soon I will have to keep my promise and start making the brownies for those I owe lots and lots of brownies. But before I get to bake the brownies I owe……

I have to go to Columbus for a wedding; the bride and groom are having an open house the night before the wedding.  I am told they are serving organic pizza and Jeni’s ice cream, an Ohio landmark which I am looking forward to enjoy.  I think these brownies would go perfectly with Jeni’s ice cream.  I am trying to figure out when I have time to bake several batches of the brownies and how I can get them on the plane with me in good condition!

The challenge is on, I will make this work but before I forget let me share the recipe with you so you too can make these outrageous brownies!

Outrageous Brownies

Copyright 1999, The Barefoot Contessa Cookbook

Prep Time: 30 min

Inactive Prep Time: hr min

Cook Time: 30 min

Level: Difficult

Serves: 20 large brownies


  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee powder
  • 2 tablespoons real vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 cups diced walnut pieces


Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. 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 over-bake! Cool thoroughly, refrigerate well and cut into squares.



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