This delicious brownie recipe from Barefoot Contessa is rich, fudgy, and packed with chocolatey goodness. It’s quick to make and perfect for any occasion. Using simple ingredients like chocolate, butter, and walnuts, these brownies have a deep flavor and a chewy texture. Enjoy them warm or chilled for an indulgent treat!
Ingredients Needed
- 450g (1 pound) unsalted butter
- 680g (1 pound + 340g/12 oz) semisweet chocolate chips
- 170g unsweetened chocolate
- 6 extra-large eggs
- 3 tbsp instant coffee granules
- 2 tbsp pure vanilla extract
- 450g (2 1/4 cups) sugar
- 160g (1 1/4 cups) all-purpose flour (plain flour)
- 1 tbsp baking powder
- 1 tsp salt
- 360g chopped walnuts
How To Make Outrageous Brownies
- Preheat the oven: Set your oven to 180°C (350°F). Butter and flour a 30 x 45 x 2.5cm (12 x 18 x 1-inch) baking sheet.
- Melt the chocolate and butter: In a medium heatproof bowl over simmering water, melt the butter, 450g (1 pound) of chocolate chips, and the unsweetened chocolate. Stir until smooth, then let cool slightly.
- Mix the wet ingredients: In a large bowl, stir (do not beat) the eggs, coffee granules, vanilla extract, and sugar until well combined.
- Combine with the chocolate mixture: Stir the slightly cooled melted chocolate into the egg mixture and mix well. Let it cool to room temperature.
- Prepare the dry ingredients: In a separate bowl, sift together 125g (1 cup) of flour, baking powder, and salt. Gently fold this into the cooled chocolate mixture.
- Toss and add the mix-ins: In another bowl, toss the walnuts and the remaining 340g (12 oz) of chocolate chips with the remaining 35g (1/4 cup) of flour. Stir this mixture into the brownie batter.
- Bake the brownies: Pour the batter into the prepared baking sheet and spread evenly. Bake for 20 minutes, then rap the baking sheet against the oven shelf to release any trapped air. Continue baking for another 15 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake!
- Cool, chill, and cut: Allow the brownies to cool completely. For best results, refrigerate before cutting into 20 large squares. Enjoy!
Recipe Tips
- Use good-quality chocolate: The better the chocolate, the richer the flavor. Use high-quality semisweet and unsweetened chocolate for the best results.
- Cool the melted chocolate: Let the chocolate mixture cool slightly before adding it to the eggs. This prevents scrambling the eggs.
- Don’t overmix the batter: Stir gently to combine the ingredients. Overmixing can make the brownies dense instead of fudgy.
- Tap the pan mid-baking: Rapping the baking sheet against the oven shelf removes air pockets and helps create a dense, chewy texture.
- Refrigerate before cutting: Chilling the brownies makes them easier to cut into neat squares without crumbling.
How To Store Leftovers
- Refrigerate: Store Leftovers Outrageous Brownies in an airtight container in the fridge for up to 1 week to keep them fresh and fudgy.
- Freeze: Wrap Leftovers Outrageous Brownies individually in cling film and place them in a sealed container. Freeze for up to 3 months. To serve, thaw at room temperature for 1 to 2 hours before eating.
Nutrition Facts
Serving Size: 1 brownie (1/20th of the recipe)
- Calories: 802
- Total Fat: 56g
- Saturated Fat: 27g
- Cholesterol: 147mg
- Sodium: 235mg
- Total Carbohydrate: 70g
- Dietary Fiber: 2g
- Sugars: 56g
- Protein: 5g
Try More Recipes:
Barefoot Contessa Outrageous Brownies
Description
This delicious brownie recipe from Barefoot Contessa is rich, fudgy, and packed with chocolatey goodness. It’s quick to make and perfect for any occasion. Using simple ingredients like chocolate, butter, and walnuts, these brownies have a deep flavor and a chewy texture. Enjoy them warm or chilled for an indulgent treat!
Ingredients
Instructions
- Preheat the oven: Set your oven to 180°C (350°F). Butter and flour a 30 x 45 x 2.5cm (12 x 18 x 1-inch) baking sheet.
- Melt the chocolate and butter: In a medium heatproof bowl over simmering water, melt the butter, 450g (1 pound) of chocolate chips, and the unsweetened chocolate. Stir until smooth, then let cool slightly.
- Mix the wet ingredients: In a large bowl, stir (do not beat) the eggs, coffee granules, vanilla extract, and sugar until well combined.
- Combine with the chocolate mixture: Stir the slightly cooled melted chocolate into the egg mixture and mix well. Let it cool to room temperature.
- Prepare the dry ingredients: In a separate bowl, sift together 125g (1 cup) of flour, baking powder, and salt. Gently fold this into the cooled chocolate mixture.
- Toss and add the mix-ins: In another bowl, toss the walnuts and the remaining 340g (12 oz) of chocolate chips with the remaining 35g (1/4 cup) of flour. Stir this mixture into the brownie batter.
- Bake the brownies: Pour the batter into the prepared baking sheet and spread evenly. Bake for 20 minutes, then rap the baking sheet against the oven shelf to release any trapped air. Continue baking for another 15 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake!
- Cool, chill, and cut: Allow the brownies to cool completely. For best results, refrigerate before cutting into 20 large squares. Enjoy!
Notes
- Use good-quality chocolate: The better the chocolate, the richer the flavor. Use high-quality semisweet and unsweetened chocolate for the best results.
- Cool the melted chocolate: Let the chocolate mixture cool slightly before adding it to the eggs. This prevents scrambling the eggs.
- Don’t overmix the batter: Stir gently to combine the ingredients. Overmixing can make the brownies dense instead of fudgy.
- Tap the pan mid-baking: Rapping the baking sheet against the oven shelf removes air pockets and helps create a dense, chewy texture.
- Refrigerate before cutting: Chilling the brownies makes them easier to cut into neat squares without crumbling.
Barefoot Contessa Outrageous Brownies