Best 5 Outrageous Brownies Recipes

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In the realm of chocolate desserts, brownies stand tall as a classic indulgence that has captivated taste buds for generations. These dense, fudgy squares of heaven have the power to transport you to a state of pure bliss with their rich, decadent flavor and irresistible texture. Whether you prefer them gooey and fudgy or chewy and dense, with a crispy crust or a soft, velvety crumb, the perfect brownie is a culinary masterpiece that satisfies every craving. With countless variations and endless possibilities for customization, the journey to finding the ultimate "outrageous brownie" recipe is an adventure that beckons every dessert enthusiast.

Check out the recipes below so you can choose the best recipe for yourself!

OUTRAGEOUS BROWNIES



Outrageous Brownies image

With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 large brownies

Number Of Ingredients 11

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Steps:

  • 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 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 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 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 overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

OUTRAGEOUS CARAMEL-FUDGE BROWNIES



Outrageous Caramel-Fudge Brownies image

Indulge in fudgy, nutty, caramel super-size brownies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 24

Number Of Ingredients 12

1 bag (14 oz) caramels, unwrapped
1/2 cup evaporated milk (from 12-oz can)
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped pecans
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
  • In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
  • Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
  • In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 33 g, TransFat 0 g

OUTRAGEOUS STACKED PEANUT BUTTER BROWNIES



Outrageous Stacked Peanut Butter Brownies image

Outrageous is the winning word when it comes to these over-the-top peanut butter stack brownies. They're everything you'd want in a sweet-inspired bite and bring all the flavor with just 10 minutes of prep. Simply stack one good thing after the other, finish it off in the oven and enjoy.

Provided by By Cindy Rahe

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
1 box (19.9 oz) Betty Crocker™ dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
16 peanut butter creme-filled sandwich cookies
8 Reese's Peanut Butter Cups, unwrapped
1/2 cup creamy peanut butter (for drizzle, optional)
1 tablespoon coconut oil (for drizzle, optional)

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan, and line with cooking parchment paper, leaving an overhang on the two longer sides.
  • In medium bowl, make peanut butter cookie dough as directed on pouch.
  • In another medium bowl, make brownie batter as directed on box.
  • Crumble cookie dough in pan; using offset spatula, press and spread cookie dough into thin even layer. Top cookie dough layer with even layer of sandwich cookies and candies. Spread brownie batter over top of cookie dough, sandwich cookies and peanut butter cups to cover completely.
  • Bake about 30 minutes or until toothpick inserted in brownie comes out with few sticky crumbs. Cool completely on cooling rack. To make the optional peanut butter drizzle, mix peanut butter and coconut oil in small microwavable bowl and microwave uncovered on High at 30-second intervals until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 30 g, TransFat 0 g

OUTRAGEOUS BROWNIES



Outrageous Brownies image

These are from the Barefoot Contessa by Ina Garten and they are outrageously good--the best brownie I've ever had.

Provided by evelynathens

Categories     Bar Cookie

Time 55m

Yield 20 large brownies

Number Of Ingredients 11

1 lb unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra 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 salt
3 cups chopped walnuts

Steps:

  • Preheat oven to 350°.
  • Butter and flour a 12x18x1-inch baking sheet.
  • Melt together the butter, 1 lb. of the 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 1 cup of flour, the baking powder, and salt.
  • Add to the cooled chocolate mixture.
  • Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them 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 dough.
  • Bake for about 15 minutes, until a toothpick comes out clean.
  • Do not over bake!
  • Allow to cool thoroughly, refrigerate, and cut into squares.
  • Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
  • It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
  • This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.

OUTRAGEOUS CARAMEL-FUDGE BROWNIES



Outrageous Caramel-Fudge Brownies image

Indulge in fudgy, nutty, caramel super-size brownies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 24

Number Of Ingredients 12

1 bag (14 oz) caramels, unwrapped
1/2 cup evaporated milk (from 12-oz can)
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped pecans
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
  • In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
  • Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
  • In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 33 g, TransFat 0 g

Tips:

  • Use high-quality chocolate for the best flavor. A combination of semisweet and bittersweet chocolate is ideal.
  • Don't overmix the batter. Overmixing can result in tough, dense brownies.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them. This will help to prevent them from falling apart.
  • Store the brownies in an airtight container at room temperature for up to 3 days.

Conclusion:

With so many delicious variations to choose from, there's sure to be a brownie recipe that everyone will enjoy. So next time you're in the mood for a sweet treat, give one of these recipes a try. You won't be disappointed!

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