These Virtually Outrageous Brownies are the result of my bungled attempt at making Ina Garten’s outrageous brownies. Reading so many rave reviews of Ina’s brownies prompted me to give them a try. Ina’s recipe makes a half-sheet pan of brownies (a lot), so halving the recipe seemed like a good idea. How many brownies do Jim and I need at any given time?
Unfortunately, focusing on halving the ingredients distracted me from reading all the directions. (Note to self: It’s a good idea to read the directions before starting a recipe!)
I began melting the chocolate and butter and was rewarded with the wonderful aroma this perfect combination creates. As I read through the next several steps, it dawned on me not all the chocolate was meant to be melted. Some of the chocolate chips were supposed to be included in the batter.
Throwing out all that wonderful chocolate and butter was unthinkable. However, with all this melted goodness, the brownies would never set up.
Hmmm…what should I do? Too much liquid usually means more dry ingredients are needed. I wondered if increasing the flour, baking powder, and salt would work.
I doubled the dry ingredients and kept on going. The batter was thick and gooey and I knew I would end up with something that resembled brownies.
The unexpected result was a brownie that was cake-like, fudgy, and oh so rich, all at the same time.
I brought a plateful in to work to share with co-workers. Much to my delight they quickly vanished.
Sometimes an “oops” can turn into a “yum”. Try these Virtually Outrageous Brownies for yourself and see what I mean!
More Gluten Free Brownie Recipes
If you like this recipe, follow my Gluten Free Brownies and Bars board on Pinterest.
These brownies are cake-like, fudgy and very rich.
- 2 sticks unsalted butter
- 14 ounces plus 6 ounces semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons sugar
- 1 cup plus 1/8 cup gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups chopped walnuts (optional)
Preheat oven to 350 degrees.
Butter and flour a 9 x 13 baking pan.
Melt together the butter, 2 cups chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Remove bowl from water and allow to cool slightly.
In a large bowl, stir together the eggs, vanilla, and sugar.
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, stir together 1 cup of gluten-free flour, baking powder, and salt.
Add the flour mixture to the cooled chocolate mixture.
Toss the walnuts and 6 ounces of chocolate chips in a medium bowl with 1/8 cup of gluten-free flour, then add them to the chocolate batter.
Spread the chocolate batter in the prepared baking pan.
Bake for 30 - 35 minutes, until a wooden pick comes out clean. Do not over bake.
Allow to cool completely, refrigerate, and cut into squares.
Refrigerating the brownies, brings out the flavor.
Recipe slightly adapted from Ina Garten's Outrageous Brownies