Ina Garten’s Outrageous Brownies Are Totally Worth the Hype
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Ina Garten's Outrageous Brownies
I recently came across Ina Garten’s Outrageous Brownie recipe and I can honestly say, they are indeed Outrageous with a capital “O.” These brownies are included in Garten’s list of favorite desserts and it's easy to see why. They're rich, fudgy and studded with a generous heaping of chocolate chips, with the option to also add walnuts. To no ones' surprise, I am smitten by another Barefoot Contessa recipe and I just had to tell you about it!
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What Makes Ina Garten's Brownies Outrageous?
Unlike Katherine Hepburn's famous small-batch walnut brownies, Garten’s recipe typically makes a large sheet pan full. Double if not triple the amount compared to the average brownie recipe. As if that isn't enough to justify the "outrageous" descriptor in the title, she also uses a special technique called “rapping” to improve their texture.
Rapping, in this context, is less about spewing fast rhymes and more about tapping the baking pan against the countertop. This, in turn, removes the air bubbles. It's a simple step that makes all the difference!
Related: Ina Garten Brownie Pudding Recipe
Brownies come in all shapes, and sizes but there are three main types: cakey, fudgy and chewy. Cakey brownies are ultimately light, moist and airy, with a cake-like interior, whereas fudgy brownies are dense and gooey, with a thick fudge texture. Chewy brownies, on the other hand, have a bit more crispiness on the edges with a chewy center. Although fudgy brownies seem to be the most popular of the three for me, it just depends on the day.
Ina's brownies definitely fall into the fudgy category, and "rapping," along with underbaking (more about that later!) is what helps do that by obtaining that *perfect* texture.
Theresa Greco
What I Loved About Ina Garten's Outrageous Brownies
There is no denying how yummy these brownies taste, but what had me truly smitten was their fudge-like texture. One bite and you will see what I mean; they are extra moist and fudgy through and through. They are also richer than most other brownies I’ve made in the past, most likely due to the intensity of the espresso.
I used espresso granules, in addition to other ingredients like Kerrygold butter, two pounds of dark chocolate and chocolate chips. You can also add several cups of chopped walnuts—but I skipped them this time.
Related: 12 Easy Peasy Brownies
Theresa Greco
Tips for Making Ina Garten's Outrageous Brownies
1. Pull them out early. I made these with less cocoa powder and more melted chocolate, which creates a thicker base. Also, pulling your brownies out of the oven earlier than the recipes calls for ensures a fudgy center.
2. Substitute oil for crispier brownies. You can substitute oil for the butter in brownies but there will be a texture difference. If you want cakey or fudgy brownies, use butter. If you want brownies that are crispier, oil works just fine.
3. Don't be afraid of the big batch, just freeze them. These brownies are perfect for freezing and will stay fresh for well over a month if wrapped correctly. For the best results, I suggest wrapping the brownies in wax paper first, followed by tin foil and place in a freezer bag. When ready to eat, remove them from the freezer and let them defrost on the counter for 15 minutes or you can simply reheat them in the microwave.
4. You can easily swap instant espresso for instant coffee...I do it all the time.
5. Feel free to omit the walnuts.However, I would not recommend using another nut in its place.
Related: The Surprising Ingredient That Makes Boxed Brownies So Much Better
How To Serve Outrageous Brownies
These delicious brownies are perfection on their own and can be eaten straight out of the pan. But for an enhanced (read: classic) experience pair them with a cold glass of milk.
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