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Thick and fudgy Baked Brownies are so chocolaty… 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:
- German Chocolate Brownies
- The Best Cocoa Fudge Brownies
- Oreo Brownies
- Peanut Butter Cup Brownies
- Brown Butter Walnut Brownies
- Espresso Chocolate Chunk Brownies
Baked Brownies
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)
Hi 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!
HmmmMmm temmie alws want fudgy bworny
These 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!!
Yay! Thanks for letting me know, Nicole 🙂
These 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!
Hi 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.
Have you ever made without the instant espresso? I looked at 2 stores & couldn’t find that.
Hi Robin. Yes, you can just omit it from the recipe 🙂
Hi 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
Hi 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.
Wow! 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.
Could tell me if the 11 oz of chocolate is unsweetened ?
This recipe calls for dark chocolate, not unsweetened. I use 70% dark chocolate.
Hi! I tried these and unfortunately they turned out quite dense. Any advise?
Hi 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 🙂
These are absolutely incredible , I will never try another brownie recipe again off the charts!!
So happy to hear it, Joyce! It’s my favorite brownie recipe too 🙂
How can I subscribe to your wonderful blog?!
I 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!