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If you’re searching for the ultimate brownie recipe — rich, fudgy, chewy, and unapologetically indulgent — Ina Garten’s Outrageous Brownies are it. These famous brownies bake up thick and deeply chocolatey, with crisp edges and a soft, almost truffle-like center. It’s the gold standard for large-batch brownies and an absolute must for chocolate lovers.
Why this recipe is so delicious: a full pound of butter creates a luscious texture; a combination of semisweet and bittersweet chocolate delivers depth and balance; and the extra-large eggs add structure without dryness. These brownies are an edible master class in the science of chocolate baking!
If you love rich, chewy desserts like this, you’ll also want to try my Brown Butter Brownies and Caramel Brownies for even more chocolatey bliss. Or, for something a little different but just as irresistible, check out my Blondies and Apple Brownies — buttery, chewy, and full of cozy, caramel-sweet flavor.
Let’s make these!
✨ Before You Begin
✨ Use the right pan. A 13×18-inch half sheet pan gives the brownies their perfect balance of fudgy centers and chewy edges. Using a smaller pan will make them too thick and alter the bake time.
✨ Cool your melted chocolate. Adding hot chocolate to eggs can scramble them. Allow the chocolate mixture to cool to room temperature before mixing it in.
✨ Toss mix-ins in flour. Coating the walnuts and chocolate chips in flour prevents them from sinking — a simple trick that keeps your brownies evenly studded.
✨ Don’t overbake. Pull them from the oven when a tester comes out with a few moist crumbs. Residual heat finishes the bake, ensuring that luscious, fudgy texture.
✨ Refrigerate before slicing. Cooling allows the butter and chocolate to firm up, giving you clean, professional-looking squares.
Ina Garten Brownies Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Unsalted Butter (1 pound): Butter contains about 16–18% water and roughly 80% fat, which tenderizes and contributes to fudginess. The slight steam release during baking creates that signature shiny crust.
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Chocolate: A mix of semisweet and bittersweet chocolate brings balance. The higher cocoa butter content in real bar chocolate (vs. chips) gives a smoother melt and silkier texture.
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Eggs: Six extra-large eggs supply both structure (from proteins) and moisture (from yolks). Whisking them with sugar dissolves the sugar granules, creating a stable emulsion that locks in the dense chew.
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Instant Coffee Granules: A chemical amplifier for cocoa flavor — think of it as chocolate’s best friend.
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All-Purpose Flour: With about 10–11% protein (especially in Gold Medal brand), it provides just enough gluten to hold the brownies together without turning them tough.
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Walnuts: Toast first for the best flavor. Fat in nuts enriches texture and adds contrast to the creamy crumb.
Pro Tips for Perfect Brownies
Cool chocolate before mixing: Temperatures above 120°F will curdle eggs and ruin your texture. Room temperature is ideal — around 70°F.
Beat eggs and sugar well: When you whisk eggs with sugar until thick and pale, you’re creating microscopic air pockets that expand during baking. This step is the difference between “good” brownies and “outrageous” ones.
Measure flour accurately: Spoon and level — never scoop. Too much flour toughens brownies by forming excess gluten.
Underbake slightly: Brownies continue cooking as they cool due to residual heat. Aim for an internal temperature of 180°F for fudgy results.
Chill before slicing: Refrigerating brownies for at least 2 hours allows the cocoa butter and butterfat to solidify slightly, resulting in clean edges and concentrated chocolate flavor.
Frequently Asked Questions
⭐ Can I skip the coffee?
Yes, but you’ll lose a subtle flavor depth. Coffee intensifies chocolate’s natural richness without adding noticeable coffee flavor.
⭐ Why use both semisweet and bittersweet chocolate?
Different cocoa percentages add complexity — semisweet for sweetness, bittersweet for balance. This layering of cocoa solids and butterfat creates a more luxurious mouthfeel.
⭐ Can I halve the recipe?
Absolutely. Halve all ingredients and bake in a 9×13-inch pan for about 25–28 minutes.
⭐ Why refrigerate before slicing?
Chilling solidifies fats and starches, allowing cleaner cuts and preventing the soft centers from smearing.
Storing, Freezing, and Make-Ahead Tips
Storing
- Keep at room temperature in an airtight container for up to 4 days.
Freezing
- Wrap tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge before serving.
Make-Ahead
- These brownies actually taste better the next day as the flavors meld and the texture becomes denser and more luxurious.
More Brownie Recipes…
- Cosmic Brownies
- Brownie Cookies with Peanut Butter Filling
- Red Velvet Brownies
- Caramel Stuffed Brownies
- Espresso Brownies
- Brownie Bites
- S’mores Brownie
Tried This Recipe?
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Ina Gartens Outrageous Brownies
Ingredients
- 1 pound unsalted butter
- 1 pound semi-sweet chocolate chips, plus 12-ounces divided
- 6 ounces bittersweet chocolate
- 6 eggs extra large
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour -divided (1 cup for batter and 1 cup in the chips and nuts)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups walnuts chopped
Instructions
- Preheat oven to 350°F. Butter and flour a 13 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, chocolate chips (1 pound), 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 the flour (1 cup), baking powder, and salt. Add to cooled chocolate mixture.
- Toss the walnuts and chocolate chips (12 ounces) with flour (1/4 cup) to coat. Then add to the chocolate mixture. Pour into the prepared pan.
- Bake for about 30 minutes, or until tester just comes out clean. Do not overbake! Cool thoroughly, refrigerate well, and cut into squares.
Nutrition
Source: Ina Garten
They are fabulous looking!
The brownies looks fabulous. Beautiful.
Velva
They absolutely do look incredible. I wish I had one now!
oh my goodness! this recipe sounds fantastic! i just bookmarked this. thank you for sharing and have a great weekend.
I love brownies and Ina has the best recipes. These sound wonderful.
I'd love for you to share this recipe on my linky for Sweet Tooth Friday! http://alli-n-son.com/2011/03/03/monster-cookies/