Fudgy, deep, dark, and decadent: these are exactly what a brownie should be. But then again, it’s hard to go wrong when it come to brownies, right?
For years, I’ve been on an epic brownie journey, combing through the culinary world for the perfect recipe. You’d think it’d be hard to make a bad brownie, but apparently, it’s pretty easy. I tried brownie recipes that hardened into bricks in the oven (you know, the kind you break your teeth on), while others morphed into liquid chocolate goo (sounds good until you get a stomach ache after eating it). Despite the plethora of recipes I have experimented with up until this point, I couldn’t find one that exceeded the delicious and reliable fudginess of the boxed mix. I know, that sounds preposterous coming from someone who prefers scratch-made everything, but everything has an exception.
Well, my little cookies, my brownie future was looking quite bleak until I stumbled upon this recipe on FoodNetwork.com. It’s an Ina Garten original, and I was immediately intrigued by the 5-star rating from almost 500 reviewers. Although I don’t make a lot of Ina’s recipes and I didn’t know what to expect from her, it was hard to ignore statistics like that. 500 people couldn’t all be wrong, right?
In theory, they easily could’ve been (people are weird). But luckily, the public was right this time. These brownies are truly “outrageous.” They are so fudgy that you can just barely call them a brownie, and that is exactly how I like them. Cakey brownies aren’t brownies in my book; they’re chocolate cake. Decadent, fudgy brownies are the way to be. Luckily, Ina Garten seemed to have agreed when she created this recipe. Moist and chocolatey, they are sinful in the best possible way.
My only complaint is that I would’ve preferred a sweeter, more milk chocolate flavor, and a slightly flakier top. That’s just my personal preference, though. There’s nothing wrong with these brownies. If you’re a fan of super moist and flavorful brownies, then these chewy chocolatey treats are just the ticket.
A Few Tips Before You Get Cooking:
- The add-ins are optional. I prefer a smooth brownie, but chocolate chips would provide extra chocolatey indulgence, and nuts would be delicious too!
- This is a HUGE recipe! I cut it in half and it works just fine. Use a 9×13 if you do the same. If you have issues accurately halving measurements, just shoot me a comment and I’ll give you the measurements I used.
- Do basic brownies sound boring to you? Take them to a whole new level with my Milky Way Caramel Brownies! They’ve got chunks of Milky Ways and a layer of caramel sandwiched in the middle.
- If you don’t use the add-ins, make sure you still use the additional 1/4 cup flour as stated below.
- If you don’t have a double boiler for melting the chocolate and butter, then do so carefully in the microwave. Heat for 30 second intervals, stirring in between, and being careful not to burn it.
- Serve warm with ice cream for an extra special treat.
Recipe adapted from Ina Garten of Food Network
- 1 pound unsalted butter
- 1 pound semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 1 tablespoon 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 salt
- optional add ins: 12 ounces chocolate chips and 3 cups chopped walnuts
Preheat oven to 350 degrees F.
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. If you skip the mix-ins, still include the additional 1/4 of flour. Don’t over-mix. 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.