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Ina Garten Brownies

Ina Garten Brownies

These ina garten brownies prove that a full pound of butter and three chocolates create a dessert worth every single calorie. This outrageous brownies recipe delivers a dense, crackly-topped square that feeds a crowd or disappears quietly in the fridge over a long week. Whether sliced neat or served warm with a spoon like a brownie pudding ina garten style, this batch turns any random Tuesday into a genuinely memorable dessert moment.
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Prep Time 30 minutes
Cook Time 35 minutes
2 hours
Total Time 3 hours 5 minutes
Servings: 20 servings
Course: Brownies
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 454 g unsalted butter
  • 794 g semisweet chocolate chips
  • 170 g unsweetened chocolate
  • 6 extra-large eggs
  • 3 tbsp instant coffee granules
  • 2 tbsp pure vanilla extract
  • 450 g sugar
  • 156 g all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 300 g chopped walnuts

Method
 

  1. Prep the pan
    You preheat the oven to 350 degrees, then butter and flour a 12x18x1 inch baking sheet thoroughly.
  2. Melt the chocolate
    You melt the butter, one pound of chocolate chips, and the unsweetened chocolate together over simmering water, then let the mixture cool slightly.
  3. Mix the wet ingredients
    You stir the eggs, coffee granules, vanilla, and sugar together in a large bowl, avoiding beating to keep the batter dense.
  4. Combine wet and chocolate
    You stir the warm chocolate mixture into the egg mixture and let everything cool to room temperature.
  5. Add the dry ingredients
    You sift together the flour, baking powder, and salt, then add the dry mix to the cooled chocolate batter.
  6. Toss the add-ins
    You toss the walnuts and remaining chocolate chips with a little flour, then fold them into the batter and pour everything into the pan.
  7. Bake and rap
    You bake for 20 minutes, then rap the baking sheet against the oven shelf to force air out, then bake for another 15 minutes until a toothpick comes out clean.
  8. Cool and cut
    You let the pan cool thoroughly, then refrigerate it before cutting into 20 large squares.

Recipe Notes

Butter: I use a full pound of unsalted butter for the richest texture.
Chocolate: I melt two types of chocolate and fold in extra chips at the end.
Cooling: I let the pan cool completely, then chill it before cutting.
Nuts: I use walnuts for crunch, though pecans or no nuts work too.
Storage: I keep these refrigerated for the densest, fudgiest texture.