Ina's Outrageous Brownies
User Reviews
4.7
Ina's Outrageous Brownies
Description
This recipe blends melted butter with finely chopped semisweet and unsweetened chocolate to create a rich chocolate base. The chocolate mixture is incorporated into a sugar, egg, and vanilla mixture before folding in sifted flour, baking powder, and salt to provide structure and lift. Walnuts and chocolate chips tossed in flour are added for texture and bursts of chocolate throughout the brownies.
The batter is baked in a greased and floured 13x18-inch rimmed half sheet pan or prepared with parchment for easier removal. The baking allows a moist, chewy interior with a slightly crisp top layer. The brownies are sturdy enough to cut into squares and serve as a dessert or snack.
Practical tips include sourcing the original halved recipe for smaller batches and noting the nutritional value based on one serving, aiding in portion control and dietary planning.
Ingredients
- 16 ounces butter unsalted
- 16 ounces semisweet chocolate finely chopped
- 6 ounces unsweetened chocolate finely chopped
- 2¼ cups granulated sugar
- 6 egg or 7 large eggs, extra-large
- 2 tablespoons vanilla extract
- 1¼ cups all-purpose flour divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups walnuts chopped
- 12 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 13x18-inch rimmed half sheet pan (or grease and line with parchment paper).
- Place the butter, semisweet chocolate and unsweetened chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Alternately, you can also melt the butter and chocolates in a double boiler on the stovetop). Allow to cool slightly.
- In a large bowl, stir together the sugar, eggs, and vanilla with a wooden spoon. Stir the 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 and stir gently with the wooden spoon until mostly combined. In a medium bowl, toss the walnuts and chocolate chips with the remaining ¼ cup of flour, then add them to the chocolate batter and stir until totally incorporated. Pour into the baking sheet and spread into an even layer.
- 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 an additional 15 minutes, or until a toothpick comes out clean. Allow to cool thoroughly, then refrigerate for at least 1 hour, and cut into 20 large squares. Leftover brownies can be stored in an airtight container in the refrigerator for up to 1 week.
Notes
- For smaller quantity, consult the original halved version of this recipe available online.
- Nutrition facts provided are based on one serving to assist with dietary tracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20large brownies
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 50g | 77% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 100mg | 33% |
| Sodium | 144mg | 6% |
| Potassium | 467mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 37g | 74% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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