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)
Raj says
Hi, 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.
onyinye akpenyi says
Hi what size eggs are required? large or medium? 🙂
bakerbynature says
Large eggs 🙂
Tessa Locksmith says
Really Inspirational
Dona says
I 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.
Nisha says
Hi
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
I am in Australia and use the oz function on my scales. Otherwise I have made these multiple times using conversion of 28g = 1oz.
Cathy Lau says
Hi, what if I am using a 6x10x3 inch rectangular pan, will it be okay? Or it will be too small for this recipe?
Mary Beth says
Can milk chocolate be used instead of dark chocolate?
L says
OMG…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!
Emma says
Just 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
SO happy to hear it, Emma! Hope you enjoyed them 🙂
Christina says
Hi 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
Hi 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 🙂
Druvi says
Hii! How do you get this amazing crust
Any way they can be made eggless?
Queen says
You can use arrow route powder in place of eggs or any other egg substitute.