What can I say?  For those of you who have made Ina’s Outrageous Brownies before, you know how fantastic outrageous they are.  For those of you who haven’t…you’re really missing out.  They aren’t the sickeningly sweet, oily brownies that come from a box (although, I’m not totally opposed to boxed brownies when I need them in a pinch) but more like little pieces of heaven.  Soft. Moist. Chocolaty.  And if you add some peanut butter…whoa baby!  What a simple yet transcendent combination!


Just a little note.  If you’re familiar with Ina’s recipes, you know most of them make a ton of food.  This one is no different.  I made the whole recipe (below) and used 6 large eggs but 7 would have worked better.  I also cut the brownies into 36 rather than 20.  If you’re going to make a half recipe, you can bake them in a 13″x9″ pan but use 3 large eggs, not 3 1/2.


One Year Ago: Scallops Provençal


Outrageous Peanut Butter Swirl Brownies

source: Ina Garten

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs (or 7 large eggs)
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup smooth peanut butter
  1. Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
  2. 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.
  3. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
  4. 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 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.