Thick and fudgy Baked Brownies with crackly tops! So good with a scoop of ice cream on top! P.S. these are Oprah’s FAVORITE Brownies!
Baked Brownie Recipe
Yoga pants, netflix, and brownies… that’s what’s up with me today. High five if it’s what’s up with you too. If not… jump on this! I have a hankering tomorrow will be yoga pants and some variety of cookie, so we might as well get on the same page now 😉 P.S. I’m thinking a cookie involving loads of chocolate… and maybe salted nuts? What do you think?
Since we have 6 days of crappy weather in the forecast, I’ve decided to call out of life and just bake my ass off. I took the hour I would have spent beautifying and made us some brownies. Baked brownies, you know, from those guys @ Baked Bakery in Brooklyn. They’ve been all over the media. Oprah listed them one of her “favorite things”… and we all know what happens when Oprah announces she likes something. People go nuts for it. I remember the year she named oatmeal “color of the year”. Good luck finding a sweater in that color without putting up a fight! <— I fought. I won. I rocked oatmeal all winter long.
But I digress. Back to Baked! It’s a rad little bakery in Brooklyn, NY. It’s owned by two hip fellows Matt and Renato; they are culinary geniuses that celebrate American classic desserts beyond the typical cupcake deal. The have tons of fun treats, and 2 cook books out that have me in a doozy. They’re also pretty famous for this brownie recipe. And guess what? It lives up to the hype.
The bakery is a fun time, and if you happen to be in NYC, so worth the trip out to Red Hook. You might gain like 3 pounds, but that’s what the yoga pants are for.
Bless you sweet, stretchy yoga pants. Invest in some stretchy garments and bake yourself some brownies. Happy Wednesday!
More Brownie Recipes:
Baked Brownies
Prep
Cook
Inactive
Total
The famous recipe for baked brownies from the baked bakery in Brooklyn! Thick, chewy, irresistible!
Ingredients
- 1 1/4 cup All-purpose flour
- 1 teaspoon salt
- 2 TBSP unsweetened cocoa powder
- 11 ounces dark chocolate (chopped)
- 1 cup unsalted butter ( 8 ounces ) cut into 1 inch pieces
- 1 teaspoon instant espresso powder
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
- Turn off the heat, keeping the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
- Add 3 of eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
- Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
- (Recipe adapted from Baked: New Frontiers in Baking)
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 1 brownie
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nuts about food says
May 19, 2011 at 6:27 amOk, so you know that my daughter will be back from her big trip tomorrow and she loooooves brownies. Minus nuts. So this sounds like the perfect recipe…I don’t think 1tsp espresso powder is such big deal, considering I will probably end up eating 3/4 of the brownies myself!
Tori (@eat-tori) says
May 19, 2011 at 8:10 amBrownies. Yoga pants. Law and Order marathon. I think you just named my heaven. But I’m not committing until I read about the cookies with salted nuts. That could also be it.
Ada says
May 20, 2011 at 10:40 amWoah Nelly, those brownies look tantalizingly good. I want some right now! Thanks for sharing the recipe:)
The Teenage Taste says
May 20, 2011 at 11:19 amMmmm…those brownies look fabulous! I love how dense and fudgy they are.
Laura Flowers says
May 21, 2011 at 12:46 amHahaha you made brownies too! Yum. And yes, I blame you. But that’s ok. 🙂
L
Adrian (Food Rehab) says
May 21, 2011 at 1:57 amSo decadent! Good choice with the glass of milk to go with it…I’d be happy with that or a bowl of whipped cream! Yes, I’m bad… 🙂
Lauren at Keep It Sweet says
May 23, 2011 at 7:26 pmThose look amazing! I really need to make a field trip to Baked asap!
Grace @ Balancing Me says
May 24, 2011 at 12:47 pmI’m completely salivating at my desk right now, even though it’s 8:46am. I’m definitely craving brownies right now, and I agree completely that 10 days of rainy forecast is enough to justify constant baking. I heard there’s more rain coming … more recipes, please! 😉
Natalia - a side of simple says
May 24, 2011 at 12:52 pmThe Oprah bit especially made my day…almost as much as the brownies and yoga pants. Because really, it’s just one of those kind of days, and I’ve never been a particular fan of Oprah either.
megan {a dash of megnut} says
May 26, 2011 at 3:26 pmloved this post. brownies. yoga pants. oprah. haha!
Amanda (Once Upon A Recipe) says
May 30, 2011 at 10:35 pmI have this cookbook and have been meaning to make these brownies since I first flipped through it. They look as decadent as they sound! Thanks for reminding me to give these a try!
Hip Foodie Mom says
September 11, 2012 at 5:43 pmHow can I subscribe to your wonderful blog?!
Joyce says
January 7, 2016 at 8:47 pmThese are absolutely incredible , I will never try another brownie recipe again off the charts!!
bakerbynature says
January 7, 2016 at 9:20 pmSo happy to hear it, Joyce! It’s my favorite brownie recipe too 🙂
Ronda says
January 16, 2016 at 3:46 pmCould tell me if the 11 oz of chocolate is unsweetened ?
bakerbynature says
January 16, 2016 at 6:09 pmThis recipe calls for dark chocolate, not unsweetened. I use 70% dark chocolate.
Mdua says
February 4, 2016 at 8:25 amHi! I tried these and unfortunately they turned out quite dense. Any advise?
bakerbynature says
February 4, 2016 at 3:41 pmHi Mdua. Sounds like they may have been over baked. Your oven may run a little hot, so next time keep a close eye on them. Once the edges are set and the center is semi-set, you should pull them out. Since you cool the brownies completely before cutting them, they firm up a lot. I hope this helps 🙂
Sharon says
April 9, 2016 at 3:45 pmWow! It is fantastic, I had so much leftover chocolate from Easter, that I didn’t know what to do with it… Then I thought, wait a second…. Brownies! Over here in Italy they don’t know what it is so went on looking for a good recipe…the results? Well this is the second time I am making it, and,while I’m writing it’s in the oven . My family loves it,even my daughters . Thank you for the recipe.
Vaishnavi Salunkhe says
April 25, 2016 at 1:13 pmHi there is bit confusion u mentioned 5 eggs in ingredients list and u added 3 eggs in recipe can u Pls tell me how many eggs need to add for same
Thanks
bakerbynature says
April 25, 2016 at 1:41 pmHi Vaishnavi! It’s 5 eggs. The directions tell you to “Add 3 of eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined.” This just means add 3 eggs first, then add the other two after.
Renate Marie says
April 28, 2016 at 12:55 amThese were very tasty….but a question that perhaps you could help with. Mine looked more like a cake. It didn’t have that fudgy look. Any suggestions? Thank you!
bakerbynature says
April 28, 2016 at 1:11 amHi Renate. Sounds like the brownies may have been overbaked a little bit. For that really fudgy center, they should be removed from the oven still slightly jiggly in the middle 😉 The only other thing I can think of would be overmixing the batter.
Robin says
July 3, 2016 at 9:28 pmHave you ever made without the instant espresso? I looked at 2 stores & couldn’t find that.
bakerbynature says
July 4, 2016 at 4:50 pmHi Robin. Yes, you can just omit it from the recipe 🙂
Nicole says
April 30, 2016 at 4:53 pmThese turned out awesome! Made them for a bachelorette party and everyone loved them! They were so fudgey and delicious! I did add chocolate chips to it for fun! 😉 Thank you!!
bakerbynature says
May 2, 2016 at 3:21 pmYay! Thanks for letting me know, Nicole 🙂
Ozzy says
May 2, 2016 at 8:19 amHmmmMmm temmie alws want fudgy bworny
Sonya says
May 6, 2016 at 10:31 amHi i am just making these now – I have just melted my chocolate and butter and added the sugar and left it to rest – but there is a layer of water sitting at the top of the mixture – what do I do? Thanks a lot!
Druvi says
May 11, 2016 at 4:45 amHii! How do you get this amazing crust
Any way they can be made eggless?
Queen says
October 21, 2018 at 6:37 amYou can use arrow route powder in place of eggs or any other egg substitute.
Emma says
June 10, 2016 at 4:23 amJust took a batch of these out of the oven! My whole house smells beautiful. I can’t wait to share them with my family this afternoon. They look amazing, and I’m sure they will taste amazing, too!
bakerbynature says
June 11, 2016 at 7:48 pmSO happy to hear it, Emma! Hope you enjoyed them 🙂
Christina says
July 22, 2017 at 3:47 pmHi just baked your brownies. They did not turn our like the picture. The taste is not bad, I have one question though, is there an ingredient missing> Like baking soda or baking powder??? They were also a bit dry.
bakerbynature says
July 25, 2017 at 10:41 amHi Christina. There is no missing ingredient. It sounds like you may have over baked them a bit. Next time I suggest pulling the brownies out of the oven while they’re still jiggly in the middle, then letting them cool completely before cutting 🙂
L says
June 12, 2016 at 11:21 amOMG…perfect! I still consider myself a novice at baking. Great instructions and the brownies came out as described. They are bakery quality and I love these brownies (my family too).
Thank you for sharing this recipe!
Mary Beth says
September 24, 2016 at 1:46 pmCan milk chocolate be used instead of dark chocolate?
Cathy Lau says
October 19, 2016 at 1:36 pmHi, what if I am using a 6x10x3 inch rectangular pan, will it be okay? Or it will be too small for this recipe?
Nisha says
December 9, 2016 at 6:33 pmHi
I’d love to follow your recipes but here in U.K. We measure in grams or ml and not cups. So I’m not sure how to measure this. When I google it, difference sources give difference grams to cup measurements for diffeeent things.
Can you possibly give your recipes in grams?
Thank you so much
Melinda Stewart says
October 14, 2018 at 2:21 amI am in Australia and use the oz function on my scales. Otherwise I have made these multiple times using conversion of 28g = 1oz.
Dona says
January 1, 2017 at 11:49 pmI made these for new years and I just want to say they are the best brownies I have ever eaten in my life so thank you for this recipe! Everyone who had them went crazy for them and I’m pretty sure I will never try another brownie recipe again.
Tessa Locksmith says
January 2, 2017 at 12:08 pmReally Inspirational
onyinye akpenyi says
February 8, 2017 at 8:16 amHi what size eggs are required? large or medium? 🙂
bakerbynature says
February 10, 2017 at 12:19 amLarge eggs 🙂
Raj says
March 4, 2017 at 3:16 amHi, tried the recipe it came out well except the sugar which the recipe says has to be granulated did not melt at all and the brownies had the sugar settled at the bottom. Kindly suggest where did I go wrong.
Kathy says
August 5, 2017 at 1:31 pmBest brownies!!! The only ones I will make now! Moist and fudgy. Make sure to not over mix and over bake. Perfection!
Angie Hernandez says
October 3, 2017 at 12:02 amThese look amazing. Would you recommend freezing these after they have been cooled?
Christine says
November 24, 2017 at 1:29 amWhat size pan would I use if I halved this recipe? Looks yummy!
Teresa says
December 7, 2017 at 2:51 amLoved this article I was looking for a great brownie recipe with real chocolate, and came across your blog! Then I read these were adapted by baked! Love them, and the cook books I made a double batch all at once and split them between two pans… one pan I bake till a tooth pick came out clean… the other till I though done, but still had a dirty tooth pick. The pan where the tooth pick came out clean was very over done and the brownies we average. The second pan that I baked for a shorter amount of time was to die for! This is an amazing recipe if not over baked. My suggestion would be to bake till there is no giggle like a creme brûlée. Thanks for the great recipe! I’ll be keeping this one!
Nadia says
January 12, 2018 at 4:43 amHai Ashley.. If i want to make 9×9, what’s the portion for ingredients? Thank you
Dominka Daňková says
January 31, 2018 at 7:12 pmHi, these look absolutely delicious. May I ask, what’s the size of your pan?
Jeremy says
April 19, 2018 at 2:18 am9 x 13 is what I use.
Jeremy says
April 19, 2018 at 2:13 amThis is a very good recipe. I’ve made it at least a dozen times. I’ve even made modifications like adding a cup of heath bar chips, which turned out great. I’ve added a cup of chocolate covered coffee bean chips from Trader Joe’s and it turned out great. I even added a layer of rice krispy treats to the top of the brownies and so good. Nothing beats the way you have it though, with a scoop of vanilla ice cream. Mmmmm. I’m now having to try it with gluten free flour tomorrow for someone at work that can’t have gluten. Cross your fingers for me that it turns out!
leonida says
April 21, 2018 at 6:14 amJust made these and turned out great! I only had semi sweet chocolate chips, (reduced the white sugar by 1/2 cup)but it was still great! Thanks for sharing!
Kristie says
April 22, 2018 at 4:32 pmThe recipe calls for one cup of butter (2 sticks) but right across from that you show 8 oz which is only one stick or 1/2 cup. Please advise which measurement is correct. Thanks!
Dianne says
May 15, 2018 at 10:57 pmKristie
There are 4 ounces in a stick of butter.
Use 2 sticks which equals 8 ounces.
Dianne says
May 15, 2018 at 10:54 pmKristie
There are 4 ounces in one stick of butter.
Use 2 sticks which equals 8 ounces.
Laura says
June 24, 2018 at 2:35 pmOh my! The best recipe ever!! Took more than a houre to bake, but it’s worth it! So dense and delicious. New favourite in our house. Thank you for the recipe
Tracyö says
July 11, 2018 at 4:41 pmOk so i made a pan of these last night . I followed directions as written and used the dirty toothpick method to test for doneness. After about 27 minutes of absolute torture waiting for these they were finally done. The scent of heavenly chocolate wafting through my house waa simply amazing . My husband was salivating as he waited with vanilla ice cream on stanby!
Not fully waiting to cool we caved tol our impatience . They are sinfully delicious.
Reluctantly I admit the pan is nearly gone ..literally.I am weak and have difficulty resusting temptation when it comes to brownies.
These should come with a warning
CAUTION: HIGHLY ADDICTIVE!!
I am happy there are few calories in them ..ha ha ha
A wonderful recipe ..dense , fudgy ..crackle top goodness
Tracy says
July 11, 2018 at 5:03 pmOk so after craving and stumbling across this recipe I decided to give in and bake a pan.
I followed the recipe as written and used the dirty toothpick to test for doneness.
After about 27 minutes of pure torture .. they were ready!
Even more excruciating was waiting for them to cool as the heavenly scent of chocolate permeated through the house. Even more sad was my husband who salivated as he impatiently waited with the vanilla ice cream on standby.
Finally they were cool enough to eat ( ok not really but we were going in anyways).
They were sinfully delicious ..chocolately , dense, super fudgey, crackle top chocolate goodness .
These brownies should come with a warning.
CAUTION : HIGHLY ADDICTIVE!(especially if you have a weakness for brownies and no willpower like me).
The pan is literally just about gone so I guess its time to put on my yoga pants now also.
Not to do yoga of course because there are still a few brownies left .
A great recipe .thanks 5 stars
tracy says
July 11, 2018 at 5:24 pmOk so after craving brownies I stumbled across this recipes . I followed the directions as written .I used the dirty toothpick method to test for doneness . After about 27 minutes of sheer tirture they were finally ready.The smell of warm chocolate that permeated through the house was excruciating as we waited for them to cool .my husband salivated as he waited with the vanilla ice cream on standby!
Finally they were cool enough to eat (ok not really but we couldnt resist a moment longer).
These brownies are uhm were perfect with dense chocolate , super fudgey, crackle top goodness .The pan is literally near gone.
They should come with a warning :
Caution : HIGHLY ADDICTIVE
(especially if you have zero will power like me)
I guess I must go put my yoga pants on .. not to do yoga of course – there are still a few brownies left .
Great recipe 5 stars
Tracy says
July 11, 2018 at 6:08 pmOk so after a craving led me to this recipe I decided to give it a try.I followed the directions as written.After about 30 minutes of pure torture they were done!!I used the dirty toothpick method to test for doneness.
Once they came out of the oven the smell of heavenly warm chocolate permeated through the house . My husband salivated as he waited for the brownies to be cool enough to carve into .Vanilla ice cream was on standby.
Ahhh finally the brownies were cool enough to eat (ok so not really but we could resist no longer).
OMG they were as sinfully delicious as they smelled. I just made them last night and the pan is near gone. Literally!
They are as dense, super fudgey and crackle topped chocolate goodness as promised.
These brownies should come with a warning .
CAUTION:HIGHLY ADDICTIVE(especially if you have zero willpower when it comes to brownies like me).
I guess I will put my yoga pants on now..not to do yoga of course . There are still a couple brownies left!
Great recipe !Definitely 5 stars⭐⭐⭐⭐⭐
I would say
I am never making these again but I so would be lying . I see these brownies in my future .. my very near future!
Good thing they are low calorie !!!(ha ha calories from brownies don’t count)
Tracy says
July 11, 2018 at 6:11 pmOk so after a craving led me to this recipe I decided to give it a try.I followed the directions as written.After about 30 minutes of pure torture they were done!!I used the dirty toothpick method to test for doneness.
Once they came out of the oven the smell of heavenly warm chocolate permeated through the house . My husband salivated as he waited for the brownies to be cool enough to carve into .Vanilla ice cream was on standby.
Ahhh finally the brownies were cool enough to eat (ok so not really but we could resist no longer).
OMG they were as sinfully delicious as they smelled. I just made them last night and the pan is near gone. Literally!
They are as dense, super fudgey and crackle topped chocolate goodness as promised.
These brownies should come with a warning .
CAUTION:HIGHLY ADDICTIVE(especially if you have zero willpower when it comes to brownies like me).
I guess I will put my yoga pants on now..not to do yoga of course . There are still a couple brownies left!
Great recipe !Definitely 5 stars⭐⭐⭐⭐⭐
I would say
I am never making these again but I so would be lying . I see these brownies in my future .. my very near future!
Good thing they are low calorie !!!(ha ha calories from brownies don’t count)
Tracy Domestic Godess says
July 11, 2018 at 6:19 pmOk so after a craving led me to this recipe I decided to give it a try.I followed the directions as written.After about 30 minutes of pure torture they were done!!I used the dirty toothpick method to test for doneness.
Once they came out of the oven the smell of heavenly warm chocolate permeated through the house . My husband salivated as he waited for the brownies to be cool enough to carve into .Vanilla ice cream was on standby.
Ahhh finally the brownies were cool enough to eat (ok so not really but we could resist no longer).
OMG they were as sinfully delicious as they smelled. I just made them last night and the pan is near gone. Literally!
They are as dense, super fudgey and crackle topped chocolate goodness as promised.
These brownies should come with a warning .
CAUTION:HIGHLY ADDICTIVE(especially if you have zero willpower when it comes to brownies like me).
I guess I will put my yoga pants on now..not to do yoga of course . There are still a couple brownies left!
Great recipe !Definitely 5 stars⭐⭐⭐⭐⭐
I would say
I am never making these again but I so would be lying . I see these brownies in my future .. my very near future!
Good thing they are low calorie !!!(ha ha calories from brownies don’t count)
Sharon says
September 25, 2018 at 10:16 amThese were delicious! The only issue I had was that I didn’t have the right chocolate so mine did not come out that deep chocolate color. But the consistency looked just like your picture and the texture was great. I would have liked them more “chocolatey” but that is my fault. I will definitely make these again with the right chocolate.
Catherine Thompson says
December 9, 2018 at 6:41 pmOh my goodness! Unbelievably the best brownies I have ever made or eaten in 60 years! If yours turn out dry or cake like, please try again. It only happened to me the first time when I baked them for 30 minutes. Now, I bake them for exactly 27 minutes. Sheer perfection!