Looking to score extra brownie points with your family and friends? A batch of these killer brownies is sure to do the trick! Ina, of course, is spot on with so many of her recipes, and her brownie recipe is certainly no exception! With very few tweaks (how can you improve on Ina?!), this treat is cake-like on the outer layers, yet fudgy in the center. These brownies are insanely delicious, and I dare you to try just one!

At a recent dinner party, I served these truly outrageous brownies with a scoop of my honey-lavender ice cream. Knowing they would be a hit with our guests, I wanted them to take home this special treat to enJOY the next day. I simply wrapped individual brownies in parchment paper, tied with a raffia bow. Such a simple souvenir to remember the fun evening!

Brownie Point Brownies

you will need…

4 sticks unsalted butter

16 ounces semisweet chocolate chips, + 12 ounces semisweet chocolate chips (I like to use Ghirardelli)

6 ounces unsweetened chocolate

6 eggs

3 tablespoons instant coffee granules

2 tablespoons vanilla extract

2 1/4 cups sugar

1 1/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

3 cups chopped walnuts, optional

Fleur De Sel (sea salt), optional


Preheat oven to 350 degrees.

Line the bottom of a 12 x 18 x 1″ baking sheet with parchment paper. Butter & flour sides of baking sheet.

Gently melt together butter, 16 ounces semisweet chocolate, and unsweetened chocolate. I like to microwave in a glass bowl for 30 second increments, stirring in between.

In a large bowl, stir together the eggs, coffee granules, vanilla, and sugar. Stir the warm (not hot!) melted chocolate mixture into the egg mixture and allow to cool._JTR6355

In another bowl, sift together 1 cup of flour, baking powder, and salt. Add dry flour mixture to the cooled chocolate.

With 1/4 cup of flour, toss the walnuts and 12 ounces of semisweet chocolate chips, then add them to the chocolate batter._JTR6373

Pour into the lined and buttered baking sheet._JTR6405

Bake for 20 minutes, then Ina recommends lifting and hitting the cookie sheet on the oven rack at this point to force the air to escape from the brownies. (I’ve tried and have omitted this step while experimenting. I definitely recommend allowing the air to escape as this will give you really dense, fudge like brownies!) I also like to rotate my cookie sheet at this point.

Bake for an additional 13 minutes, until a toothpick comes out clean. I like to sprinkle a dash of Fleur De Sel on top of the warm brownies.

Allow to completely cool, and refrigerate for 30 minutes before slicing (this will give you a very clean cut brownie)._JTR6447

Serve as is, or top with a scoop of vanilla ice cream or a dollop of whipped cream.




*photography by Jacqueline, recipe inspired by Ina Garten’s Outrageous Brownies 




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