Ina’s Brownies

I had to hide this recipe after making Ina’s brownies once or twice.  They were outrageously good.  But when I made them this time, they weren’t what I remembered.  I rememeberd them being tall and cakey.  What I have on that plate up there is neither tall nor cakey.  It’s still outrageously good, but in a different way.

The beauty of the brownie is that it can be underbaked and still be a success.  Just call them ‘fudgey’ and people will think you meant for them to be that way.  I personally thought they improved after sitting uncovered for a day.

Ina’s Brownies

Adapted from Ina Garten

BAH Note: Don’t go down this road unless you can commit to making a LOT of brownies.  Or if you are willing to bust out a slide rule and figure out the math to scale the recipe down.  It would be a good idea to lay out a large sheet of aluminum foil on the rack under your pan just in case the batter ‘escapes’ from your pan.  I tell you this from my own experience…cleaning charred Ina’s Brownie batter from the bottom of the oven is no fun.

  • 1 pound butter (no, not a typo.  i told you this makes a LOT of brownies)
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces unsweetened chocolate
  • 6 extra large eggs
  • 2 tablespoons instant espresso powder
  • 2 tablespoons vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt

Heat the oven to 350 degrees and line a half sheet pan with aluminum foil.  Butter and flour the foil lined pan or spray lightly with cooking spray.

Melt the butter, 1 pound of semi sweet chips, and unsweetened chocolate on top of the stove, stirring frequently.  Allow the melted mixture to cool slightly.

While the butter and chocolate melt, mix the eggs, instant espresso, vanilla and sugar in the workbowl of a stand mixer fitted with the paddle attachment. In a separate bowl, combine 1 cup of flour, the salt, and baking powder, and set it aside.

Slowly add the melted chocolate mixture to the eggs and stir until combined. Stir the flour mixture into the batter.  Combine the remaining 1/4 cup flour with the 12 ounces of chocolate chips and stir into the batter.  Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for 30 minutes or until a tester just comes out clean. Rotate the pan halfway through cooking.

Allow the brownies to cool for 30 – 45 minutes in the pan before carefully removing the foil and cutting the brownies into small squares.

{printable recipe}

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12 Responses to Ina’s Brownies

  1. JenniferA says:

    Half sheet pan? Holy gigantic brownie recipe! Sounds good for a party though. Personallly, I prefer a fudgy brownie, otherwise isn’t it just chocolate cake?

  2. In my book you can never have enough brownies on hand…especially if you live with 3 brownie thieves. Just sayin! YUM!!

    • Wendi says:

      Well then Colleen, maybe you need to acquaint yourself with Ina’s Brownies. And maybe, just maybe, you won’t have to resort to hiding the brownies from your family.

      ________________________________

  3. Lan says:

    how long will this keep? if i were to make this Thursday, would it still be good on Monday?

    • Wendi says:

      Lan, as long as you carefully wrap the brownies in plastic to keep them from drying out or going stale, I don’t see why not. I bet you could even cut them into single servings, double wrap in plastic, and stash in the freezer for longer storage….but I have not tried this myself.

      ________________________________

  4. Jenna says:

    Heh heh–a pound of butter. Yep, that’s the Ina we all know and love.

  5. Serious brownies. Thank you kindly for the heads up about the portion size. Though I fear my Hungry One could do some real damage to these.

    • Wendi says:

      Tori, this recipe definitely needed a disclaimer about the number of brownies you’ll have on your hands. Although, if you’ve got a crowd to feed, or want to set some away in the freezer for later, more is better.

  6. I actually prefer fudgey brownies. But I wouldn’t turn away a cakey brownie either. Guess that means I can’t go wrong with this recipe.

    • Wendi says:

      Jen, love your attitude. And given your love of both the fudgey and cakey brownie, you can’t go wrong with this recipe.

      ________________________________

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