Recipes Desserts Chocolate Desserts Brownies Outrageous Brownies 3.7 (3) 3 Reviews Ina Garten adds instant coffee and chopped walnuts to elevate this classic chocolate treat to a sophisticated dessert. By Ina Garten Ina Garten Ina Garten is the host of Barefoot Contessa on the Food Network and the author of 13 cookbooks. The popular TV show was inspired by Garten's specialty food store in the Hamptons, and she's become an influencer and expert on cooking and entertaining after 10 seasons on air. Food & Wine's Editorial Guidelines Published on October 1, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel Active Time: 15 mins Cool Time: 3 hrs Total Time: 3 hrs 45 mins Yield: 20 large brownies These fudgy, walnut-studded brownies were a longtime favorite at the Barefoot Contessa store; in her memoir, Ina Garten recalls making 1600 of them in a single weekend, then watching them disappear in minutes. She says it taught her to always use the best ingredients, even in something as simple as a brownie. Cook Mode (Keep screen awake) Ingredients 1 pound unsalted butter 1 pound plus 12 ounces semi-sweet chocolate chips 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 3 cups chopped walnuts Directions Preheat the oven to 350 degrees. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm 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. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. 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 about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. Courtesy of Ina Garten Excerpted from BE READY WHEN THE LUCK HAPPENS by Ina Garten. Published by Crown, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Copyright © 2024 by Ina Garten. Rate It Print