Out­ra­geous Brown­ies are a true indul­gence, and this chap­ter lays out a recipe that results in 20 large, rich, and deca­dent pieces. The ingre­di­ents required to cre­ate these brown­ies include 1 pound of unsalt­ed but­ter, a blend of semi­sweet and unsweet­ened choco­late, total­ing 1 pound plus 12 ounces, respec­tive­ly. In addi­tion to these key ingre­di­ents, the recipe calls for 6 extra-large eggs, 3 table­spoons of instant cof­fee gran­ules, and 2 table­spoons of pure vanil­la extract to enhance the fla­vor. To bal­ance out the rich­ness of the choco­late, 2¼ cups of sug­ar and 1¼ cups of all-pur­pose flour are incor­po­rat­ed, along with 1 table­spoon of bak­ing pow­der and a tea­spoon of kosher salt. The recipe also includes 3 cups of chopped wal­nuts, which add tex­ture and a slight­ly nut­ty fla­vor that con­trasts beau­ti­ful­ly with the sweet­ness of the bat­ter.

To begin prepar­ing these brown­ies, pre­heat the oven to 350 degrees Fahren­heit. Grease a 12 × 18 × 1‑inch bak­ing sheet with but­ter, and then dust it with flour to pre­vent stick­ing. In a medi­um bowl, melt togeth­er the but­ter, semi­sweet choco­late chips, and unsweet­ened choco­late over sim­mer­ing water, stir­ring occa­sion­al­ly. Allow the choco­late mix­ture to cool slight­ly before mov­ing on to the next step. While the choco­late mix­ture cools, com­bine the eggs, cof­fee gran­ules, vanil­la extract, and sug­ar in a large bowl. Stir these ingre­di­ents togeth­er gen­tly but thor­ough­ly, tak­ing care not to over­beat. Once the choco­late mix­ture has cooled down, add it to the egg mix­ture, stir­ring until well com­bined, and allow the bat­ter to cool to room tem­per­a­ture before pro­ceed­ing.

Next, in a medi­um-sized bowl, sift togeth­er 1 cup of flour, bak­ing pow­der, and salt. This dry ingre­di­ent mix­ture is then fold­ed into the cooled choco­late bat­ter, ensur­ing it is even­ly mixed and smooth. To add more tex­ture and fla­vor, toss the wal­nuts and the remain­ing 12 ounces of choco­late chips in ¼ cup of flour before fold­ing them into the bat­ter. The added flour helps to pre­vent the choco­late chips from sink­ing to the bot­tom of the bat­ter. Once all the ingre­di­ents are thor­ough­ly incor­po­rat­ed, pour the thick, rich bat­ter into the pre­pared bak­ing sheet. Spread the mix­ture even­ly across the sur­face, ensur­ing it fills the pan from edge to edge, and is lev­el.

Bak­ing the brown­ies to per­fec­tion requires care­ful atten­tion to tim­ing. Start by bak­ing the bat­ter for 20 min­utes, and then gen­tly tap the bak­ing sheet on the oven shelf to remove any air pock­ets in the bat­ter. This step ensures the brown­ies bake even­ly and have a smooth tex­ture. After the ini­tial 20 min­utes, con­tin­ue bak­ing for an addi­tion­al 15 min­utes, or until a tooth­pick insert­ed into the cen­ter of the brown­ies comes out clean. It is cru­cial not to over­bake the brown­ies, as they will con­tin­ue to firm up while cool­ing. Once they are done bak­ing, remove the brown­ies from the oven and allow them to cool com­plete­ly in the pan for 15 min­utes before trans­fer­ring them to a wire rack to cool down fur­ther.

Once ful­ly cooled, refrig­er­ate the brown­ies to allow them to set and achieve the per­fect tex­ture. After chill­ing, cut them into 20 gen­er­ous squares, each brim­ming with rich choco­late fla­vor and a delight­ful crunch from the wal­nuts and choco­late chips. The brown­ies are now ready to be enjoyed, offer­ing an indul­gent and irre­sistible treat that’s per­fect for any occa­sion. Whether you’re host­ing a gath­er­ing or sim­ply indulging in a sweet crav­ing, these out­ra­geous brown­ies are sure to please with their per­fect­ly bal­anced sweet­ness and rich­ness. The process might take some time, but the end result is undoubt­ed­ly worth the effort, pro­vid­ing a deli­cious dessert that’s sure to leave every­one crav­ing more.

The recipe itself is straight­for­ward but requires some patience and care in the prepa­ra­tion process to achieve the desired out­come. Each ingre­di­ent, from the semi­sweet and unsweet­ened choco­late to the addi­tion of cof­fee, helps to cre­ate a fla­vor pro­file that’s rich, deep, and incred­i­bly sat­is­fy­ing. The tech­nique of fold­ing in the flour mix­ture and ensur­ing the choco­late chips are prop­er­ly dis­trib­uted guar­an­tees that every bite will be a per­fect blend of moist, fudgy brown­ie and crunchy tex­ture from the wal­nuts. Whether you’re a novice bak­er or a sea­soned pro, fol­low­ing these instruc­tions care­ful­ly will lead to a batch of Out­ra­geous Brown­ies that’s noth­ing short of excep­tion­al.