real life test kitchen: outrageously good brownies

Here’s the perfect Father’s Day gift for sweet pops in your life: Barefoot Contessa’s Outrageous Brownies. They really do live up to their name. These brownies are rich and dense, but one glance at the ingredients will tell ya that: A pound of butter. Six eggs. Two plus pounds of chocolate. These are brownies are not messing around! I under-cooked them just a tad, which made them very messy to take out of the pan. But let me tell you, served warm with some vanilla ice cream they are unbeatable. What makes them addictive, and not overly sweet, is a touch of instant coffee. Even if you don’t whip up a batch for Father’s Day, save the recipe for the next time you need to cheer up a friend. They deliver instant bliss. Click here to see the recipe on— Angela M.

From our partners

I’ve made these fabulous brownies countless times (as evidenced on my waist). After having the rare opportunity to meet her, in January some friends and I made it a goal to take one of the Barefoot Contessa’s cookbooks and make at least one recipe a week from it. I’ve made all but approx 4….she is simply amazing. I love that you featured one of her delights.


This is one of my all-time favorite go-to recipes. They are not only outrageous but intense and difficult to mess up! I also find that I can get almost 80 brownies out of this batch … the serving size of 20 is so decadent that each brownie can be cut in quarters. Thanks for sharing!

I love these brownies! I have made them countless times and every time they are a huge success. I even won a brownie bake-off at work with them. I have tweaked the recipe a little wherein I use all the extra bags of chocolate chips that I have floating around in my kitchen. Instead of the usual 12 ounces of semisweet chocolate chips, I recommend the following quantities/types of chocolate chips: 4 oz of Toll House regular sized chips, 2 oz of Toll House mini-chocolate chips, 4 oz of Callebaut chunks, 2 oz of big, fat Guittard chips. Some of the chocolate chips melt, others are still fairly solid and still have some weight. Also, if you don’t like nuts, leave them out, just decrease the cooking time by 25 minutes. Oh! and one last tip, wait until they are totally cool before cutting them. They do firm up, I promise!

YUM, these sounds so delicious. I’ve been pondering the idea of making them, but thinking I would only be allowed a sliver. Either way, thanks for the post, I may need to rethink.


shelterrific » Blog Archive » five things we learned last week

[…] 2. We’re not the only ones who love Outrageous Brownies. Says Julia: “I love these brownies! I have made them countless times and every time they are a huge success. I even won a brownie bake-off at work with them.” Click here for this fool-proof recipe. […]