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Ina Garten Outrageous Brownies

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These outrageously rich and fudgy brownies are packed with semisweet chocolate and walnuts, with a crackly top and dense, moist center. A scaled-down version of Ina Garten’s classic, perfect for an indulgent small-batch treat that delivers big chocolate flavor in every bite.

Ingredients

Scale
  • 6 tablespoons (3/4 stick) unsalted butter
  • 5 ounces semisweet chocolate, chopped
  • 1 large egg, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon instant coffee granules (optional)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
  • 1/4 teaspoon kosher salt
  • 1/2 cup walnut halves, coarsely chopped

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 6×6-inch baking pan (or an 8×4-inch loaf pan) with parchment paper, leaving enough overhang on two opposite sides to lift the brownies later. Lightly grease the parchment with butter or nonstick spray.
  2. In a medium heatproof bowl set over a saucepan of simmering water (or in a microwave at 50% power in 30-second bursts), melt the butter and chopped semisweet chocolate together. Stir frequently until completely smooth. Remove from heat and let cool to just warm, about 5 minutes.
  3. In a separate large mixing bowl, whisk together the egg and granulated sugar vigorously until the mixture is pale, thick, and doubled in volume, about 2–3 minutes. This aeration helps create the crackly top. Add the vanilla extract and instant coffee (if using), and whisk to combine.
  4. Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture. Gently fold with a rubber spatula until just combined, scraping the bottom and sides of the bowl. Do not overmix, or the brownies will become cakey.
  5. In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and kosher salt. Sift these dry ingredients directly over the chocolate batter to avoid lumps. Fold with a spatula until only a few streaks of flour remain.
  6. Add the chopped walnuts and fold gently just until evenly distributed. The batter will be thick and glossy. Scrape the batter into the prepared pan and spread it into an even layer with the spatula.
  7. Bake on the center rack for 25 to 30 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted into the center comes out with a few moist, fudgy crumbs, not wet batter. The top should be set and lightly crackled.
  8. Let the brownies cool completely in the pan on a wire rack, about 1 hour. This step is essential for clean slices. Once cool, use the parchment overhang to lift the entire block onto a cutting board. Cut into 4 equal squares (or 4 rectangles if using a loaf pan).

Notes

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap each brownie individually in plastic wrap, then place in a freezer bag; freeze for up to 3 months. To reheat, unwrap and microwave for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. For an extra decadent touch, serve with vanilla ice cream or a dusting of powdered sugar.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-outrageous-brownies/