Buy the Cookbook

Brownies | April 20, 2011

Barefoot Contessa Outrageous Brownies with Ganache Frosting

Barefoot Contessa Outrageous Brownies
Barefoot Contessa Outrageous Brownies
Made these last week.
Outrageous Brownies?
Over 2 pounds of chocolate (actually, almost 3 lbs) in one recipe. That’s why.
Barefoot Contessa Outrageous Brownies
Barefoot Contessa Outrageous Brownies
If these don’t satisfy your chocolate craving, I don’t know what will.
5 from 2 votes

Barefoot Contessa Outrageous Brownies with Ganache Frosting

Author adapted slightly from Ina Garten


  • 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.


  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 12 x 18 x 1-inch baking sheet.
  3. 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.
  4. 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.
  5. 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!

Recipe 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.

29 thoughts on “Barefoot Contessa Outrageous Brownies with Ganache Frosting

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. 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!

  2. 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, CT

      1. 5 stars
        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.

        1. 5 stars
          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!!!

    1. 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!

  3. 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!

    1. I agree, Pam, the coffee really brings out the richness of the chocolate. Thanks for sharing!

  4. 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?

  5. 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.