ginuwineus, I would never hassle anyone for an honest question or for asking for feedback. I was just giving you a hard time for using allcaps (shouting).
As for your new recipe:
I would move the 20 bravo to the 60 min (for a total of 1.5oz) and move the 30min cascade to 10 min. The rational is this: Bravo is a high alpha bittering hop. It doesn't impart any exceptional aroma/flavor. Likewise, cascade is an aroma hop, known for its citrus and grapefruit aroma. By using them in the "appropriate" slots you will achieve a better bittering ratio, and more distinct aroma.
I would also consider a few more things:
1. Taking the malt extract down a notch. - I understand that you are looking for a "big" beer, but a big IPA is hard to balance right and is often hard to drink if unbalanced. Using 8 lbs of extract, and only 1oz of bravo at 60 (instead of 1.5, assuming you've done what I've suggested above) will give you about 7% ABV, which is still "big", and a better balance.
2. Using cascade instead of centennial fro dry hop. - Again, it is an aroma hop, and it has a very distinct aroma. You can use these things to your advantage to have a more complex "perceived flavor" (flavor that is actually an aroma, but that our brain still senses as flavor) in your beer
3. Modifying the specialty grains for a more complex backbone - For example splitting the crystal 60 into half crystal 20 and half crystal 60, or splitting the victory into half cara-munich. Bitterness is important, especially in an IPA, but there should be some backbone to the beer as well.