Outrageous brownies from The Barefoot Contessa Cookbook (page 172) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • holly_6rdxil on May 11, 2026

    This is the brownie recipe. They are so rich and fudgey without being sickly sweet. The recipe makes a lot but you want a lot. Make sure to refrigerate them because the texture changes when you do. They got rave reviews at a gathering!

  • marin_4o52wd on March 12, 2026

    Halved the recipe. Put in 8x8 that had some melted butter in the bottom of it. Splash of coffee. I melted 60% of the chocolate as directed and mixed in the remaining to the batter before baking. Also sprinkled top with flake salt. Baked for 30-35 minutes.

  • teresa_l027du on February 12, 2026

    These brownies are so good! The recipe yields a lot of brownies so you can be nice to your neighbors!

  • pastaplease on February 24, 2025

    Outstanding. Rich. Definitely (as others have said) refrigerate. Made 1/2 the recipe following mamacrumbcake's helpful info, then cut the chilled brownies into very small squares, less than a square inch (so had A LOT). Perfect for a crowd; they were a quick one-bite pop into the mouth. I used 72% Ghirardelli chocolate chips (with a few 60% mixed in) so these were not too sweet, but very fudge-like and delicious. Everyone loved them. Serious competition to Katherine Hepburn's brownies which have been my standard go-to. These take an extra step or so, but still super easy (and no heavy equipment involved). Will definitely be making these again.

  • Mlr5 on May 10, 2021

    Very delicious dense fudgy brownies. The flavor is intense and super sweet but also very dark and adult-ish. (But the kids loved them too!) I omitted the walnuts but can see how they’d be a nice way to break up the richness. Them or ice cream! Or both! Will make again.

  • mamacrumbcake on October 14, 2020

    Addictively good brownies. They are rich, very chocolatey and fudgy with a crackly top. Recipe makes a huge amount. Half recipe fits a 9x13 pan and 3/4 recipe fits in a 10x15 jelly roll.

  • anya_sf on January 10, 2020

    I made 1/2 recipe in a 9"x13" pan, which made 24 "normal" brownies. I lined the pan with parchment for easier removal. They baked for 20 minutes plus another 8-10 minutes and turned out nice and moist. They were awesome!

  • Rajcakes on June 19, 2017

    Been making this for years best brownies ever

  • Dale on May 22, 2011

    Hands down the only recipe I will ever use for brownies and feeds a crowd

  • mirage on January 16, 2010

    The best.

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