Oh, my gosh, you foodies! Buckle your seatbelts, friends, because I’m about to take you on one of the most delectable, chocolate-filled baking odysseys in years. I just went on a quest to recreate Ina Garten’s fabled Outrageous Brownies, the ones more or less fabled and widely the best-selling dessert at her shop. With every bite, I was not let down, which made the quest as satisfying as the arrival.
For home-cooking enthusiasts, coming into the universe of Ina with this recipe is akin to getting a warm hug from a friend. Her soothing and trustworthy presence is felt on every turn. This is not just a recipe; it’s an adventure that promises a dessert so opulent and fulfilling it deserves to be called ‘outrageous.’
Get your apron on and open a glass of milk. Below is a step-by-step to the ingredients that make these brownies extraordinary, all the secrets that turn them from a typical dessert into a do-not-forget treat.
1. The ‘Outrageous’ Secret: Instant Coffee Granules
Why are these brownies “outrageous”? Other than the deep chocolate and nutty flavor of the walnuts, the secret brilliance is found in a surprising ingredient: instant coffee granules. They add no coffee taste to the brownies but enrich the chocolate flavor to an unbelievable extent.
This understated addition enhances the cocoa, producing a rich, virtually bitter undertone that leaves sweetness exactly so. The flavor grows deeper, more complex, and sumptuously satisfying. It mixes in smoothly, adding without dominating, and this is precisely why these brownies enjoy so enthusiastic a following. The coffee granules are literally a minor detail with huge presence.
2. The Powerhouse Ingredients: Richness in Every Bite
The list of ingredients resonates at once with its abundance: one pound of butter, one pound of chocolate, six eggs. The abundance of ingredient here is a promise that the final product will be rich and decadent and indulgent with every bite.
Quality equals quantity. Utilize the best-quality semisweet and unsweetened chocolate, unsalted butter, and large eggs. Chopped walnuts in fine crumbs add the perfect crunch, and exact measurements (360g walnuts, 680g chocolate chips) make every bite a flavor and texture explosion. Every ingredient plays a role in harmonious taste and texture, forming layers of goodness that are uncovered in every square.
3. Prep for Perfection
Preparation is key. Preheat oven to 180°C (350°F) and grease and flour a 30 x 45 x 2.5 cm (12 x 18 x 1-inch) baking pan. Optional but useful, with parchment paper for easy removal.
Greasing the pan and oven preheating stage the perfect bake, filling your kitchen with rich chocolate promise aromas. Preparing the pan with care ensures your brownies release nicely from the pan and are clean and professionally edged.
4. The Art of Melting: Chocolate Base
Melt the 450g chocolate chips, unsweetened chocolate, and butter over gently simmering water, stirring until smooth, and let it cool slightly. This shiny mixture is the key to the brownies, and its texture plays a direct role in determining the fudginess.
Chilling before being poured into the eggs stops curdling and provides a silky batter. Patience is needed here, and when the chocolate melts, the kitchen fills with a warm, rich scent that sends sensuous smells wafting through the air. This is where the magic occurs.
5. Regulating the Wet Mix
In large mixing bowl, stir (don’t beat) eggs, instant coffee powder, vanilla, and sugar until just combined. Gentle stirring avoids the rich, fudgy texture characteristic of these brownies.
The sweet aroma of this mix complements the chocolate foundation perfectly to yield a rich and scrumptious base. The well-mixed ingredients here yield a richness of flavor that is subtle and decadent.
Chocolate Mousse
Equipment
- 1 Double Boiler Or heatproof bowl over a saucepan
- 1 Metal Mixing Bowl For whipping cream
- 1 Electric Mixer Stand mixer or hand mixer
- 1 Metal Measuring Cup For blooming and heating gelatin
- 6 Serving Bowls or Martini Glasses
Ingredients
Main
- 1 3/4 cups whipping cream
- 12 ounces quality semi-sweet chocolate chips
- 3 ounces espresso or strong coffee
- 1 tablespoon dark rum
- 4 tablespoons butter
- 1 teaspoon flavorless granulated gelatin
Instructions
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
- (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
Notes
6. Blending Wet & Chocolate
Whip the chocolate into the egg mixture once it is cooled to silky. Chocolate at room temperature avoids the eggs from cooking and yields a smooth batter.
With the mixtures in union, the egg mixture darkens to dark chocolate color and becomes the liquid foundation for fudgy, rich brownies. The batter becomes thicker as it absorbs the chocolate, and you can almost sense the layers of richness created before even baking has commenced.
7. Dry Foundation
Whisk 125g flour, baking powder, and salt. Sifting introduces air into the ingredients and disentangles lumps to distribute them evenly throughout the batter.
Making the dry ingredients first avoids overmixing, which keeps the dense, fudgy texture. The flour gently holds the chocolate mixture together with texture in each bite without drying it out.
8. Whimsical Mix-Ins: Walnuts & Chocolate Chips
Add the remaining chocolate chips and walnuts with 35g of flour so that it will not sink, and fold it very lightly into the batter until just combined. Do not overmix to ensure a dense texture.
The texture of the crunchy walnuts and chocolate chips throughout takes these brownies to another level by providing an excellent textural contrast. The bite consists of smooth chocolate, crunch of nuts, and sweetness in a combination that is luxurious but not unbalanced.
9. Baking Bliss: First Bake & ‘Rap’ Technique
Pour the batter into the prepared pan and bake at 180°C (350°F) for 20 minutes. Then, “rap” the baking sheet on the oven shelf to drive out air pockets, creating a dense, chewy texture.
This method makes sure the brownies have that fudgy center and not that light cakey texture. It’s a little trick that packs big results and guarantees professional-quality results.
10. Final Bake: Don’t Overcook
Place the pan back into the oven for an additional 15 minutes. Brownies are ready when a toothpick inserted in the middle has a few moist crumbs. Overbaking dehydrates the center, so time-consciousness yields a fudgy center and set edges.
The second baking strengthens the rich chocolate flavor and sets the structure in place to hold up the mix-ins without sacrificing texture.
11. Cooling: Patience Is a Must
Allow brownies to cool completely before cutting. This allows them to set properly, become firm, and intensify flavors. Do not cut when warm, as warm brownies are fragile and drippy.
Cooling also allows flavors to blend together, which improves taste and texture. The smell fills your kitchen, and anticipation builds for that first bite.
12. Chilling for Perfect Squares
Chill before cutting into 20 large squares. Chilling firms the brownies and causes chocolate chips to burst against the fudgy backdrop to create tidy, professional-looking pieces.
Portions in a smaller size can yield 24–40 brownies, all firm to perfection, easy to handle, and pleasing to the eye. Doing this will see your presentation as good as the phenomenal taste.
13. Smart Storage Solutions
Store leftovers in a covered bowl in the refrigerator for a week or longer. Wrap and freeze for three months. Let thaw on the counter for 1–2 hours before eating.
This method keeps brownies fresh, gooey, and at any whim, ready to share with friends or indulge in a solo delight.
14. Enjoying and Sharing the Madness
From the initial secret ingredient to the ultimate ideal slice, Ina Garten’s Outrageous Brownies celebrate the joy of home baking. The quantity of the product provides it with ideal suitability for parties, presents, or freezer storage for future indulgence.
With chilled consistency, walnuts and chocolate chips exploding in the fudgy crust, every bite bears witness to their legendary reputation. Share them with your family and friends, indulge in a moment of solitude, and enjoy these outrageously fabulous brownies over and over again. Happy baking!
