Made these last week.
Outrageous Brownies?
Over 2 pounds of chocolate (actually, almost 3 lbs) in one recipe. That’s why.
If these don’t satisfy your chocolate craving, I don’t know what will.
Barefoot Contessa Outrageous Brownies with Ganache Frosting
5 from 2 votes
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Author: Si Foster
Ingredients
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 1 1/2 tablespoons instant coffee granules, I used decaf
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Ganache Frosting:
- 9 oz. Semisweet chocolate
- 1 cup whipping cream
- 2 tablespoons butter
- Place all ingredients in saucepan over medium heat. Whisk until melted and combined. Pour over brownies after brownies are cooled slightly. Let sit for about 1 hour, or in refrigerator until set, then cut and serve.
Instructions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 2 cups of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 1/4 cup flour and 12 ounces of chocolate chips in a medium bowl, then add to the chocolate batter. Pour into the baking sheet.
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 about 15 minutes, until a toothpick comes out clean. Do not over bake!
Notes
-The original recipe calls for 3 cups chopped walnuts or pecans and 1 1/4 cups flour.-These freeze well. Cut and wrap in Ziploc bags on paper plates. They will keep for up to two months in the freezer.
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
- Brownies
- Christmas
- Dessert
- Game Day
- Valentine's Day
Leave a Comment
Comments
Karen Kolker
- Reply
Ganache did not set up. I followed recipes and checked my amounts, do not understand why it did not set up.
Si Foster
Hi Karen!
Be careful to read the instructions thoroughly. Let me know if you have any questions!
XO,
Si
JAYE
- Reply
I used only a teaspoon of coffee granules and it was too strong and brownies were bitter tasting. Not sure I would make these again. Expensive recipe and they ended up in the trash. They were too dense.
Andre
- Reply
The 16 ounces unsweetened chocolate in the brownies, is it cocoa powder or baking chocolate?
Cidny
- Reply
Is there any reason I shouldn’t use parchment paper rather than buttering and flouring the pan?
:)
- Reply
What could I substitute for the whipping cream in the ganache?
Si Foster
- Reply
Hello,
I am not sure I’d suggest another sub without compromising the texture of the ganache!
thanks for asking and for reading ABK,
Si:)
- Reply
Thanks! I just bought whipping cream so i’m fine now.
Irene
- Reply
Can these be kept a day or 2 on the counter—in airtight container or not? Or should they be refrigerated because of the ganache?
Pam Jewett-Bullock
- Reply
For those who wonder about making without coffee: USE IT! You won’t taste the coffee flavor (I was afraid of that, too, until I tried it in a fudge buttercream recipe–amazing depth to the chocolate flavor which everyone just raved about.) If you don’t have instant coffee powder like Nescafe or Folgers Crystals around, you can also try what I do in a pinch: Grind your coffee beans in a burr type grinder to a fine espresso powder consistency. I use White’s Coffees fresh roasted hazelnut beans. Oh-my-oh-my-oh-my!
Si Foster
- Reply
I agree, Pam, the coffee really brings out the richness of the chocolate. Thanks for sharing!
xo
SiSee Also2 Minute Easy Coffee Glaze
Jennifer Whitney
- Reply
If you wanted to use a 9X13 pan, would you just half the recipe?
abountifulkitchen
- Reply
hmmmmm you often need a little bit of a bigger pan than a 9×13 when you half a pan that call for baking in a sheet pan. I would try 1/3 of the recipe, or bake the whole recipe and then freeze half. This recipe freezes exceptionally well!
xo
Si
Jennifer
- Reply
How do you make these without coffee?
abountifulkitchen
- Reply
Jennifer,
I used decaf granules, but you could simply skip the coffee granules altogether.John
- Reply
Whenever a recipe calls for coffee I just substitute cocoa powder and it turns out great.
renee
- Reply
The coffee adds serious depth to the chocolate…don’t be afraid of it. You won’t taste it…I use 2 tbs. instead of 3 though.
These are my go-to brownies. Heavenly… add a small scoop of vanilla bean ice cream to pull it all together for a great dessert.renee
- Reply
Oops… One more thing, I put about a teaspoon or so of either Kahlua or Baileys or even Cassis in the Ganache.Just gives it a little twist and a rich flavor.
Love INA!!!
Tracy Alterio
- Reply
I have these baking in the oven as we speak…I wonder what they’d taste like with a milk chocolate ganache since so much dark and semisweet chocolate is used? I can’t wait to to try them! 🙂 Tracy,
Redding, CTChristopher From
- Reply
Looks great! Will bake these brownies this weekend!
Anonymous
- Reply
This brownie looks delish! I would love to have one right now. It reminds me of some of the great deserts I saw on Extreme Chef http://www.facebook.com/pages/Extreme-Chef/195324160502642
Skinny Fat Kid
- Reply
These are some of the best brownies ever. My mom found the recipe a few years back and has been making them ever since. Sooooo good.
thehungryartist
- Reply
I have this recipe in a cookbook, but was always terrified of making it. 2 lbs. of chocolate!!
Glad you took the challenge. I bet they were amazing. 🙂Gloria
- Reply
OMG This brownie is georgeous and tempting! gloria
Readable Eatables
- Reply
I stumbled upon your blog and this recipe looks amazing. I will be making this soon! Thanks for sharing 🙂
enestvmel
- Reply
This sounds like heaven!
lauren
- Reply
Just curious about something – what kind of change is produced in your brownies vs. the original by increasing the flour? Fluffier? Thanks, baking is a scary thing to me!
Faye Hoffpauer
- Reply
They will be tough.
Olwyn
- Reply
Tough??? The extra flour makes the brownies tough?
