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)
Dianne says
Kristie
There are 4 ounces in one stick of butter.
Use 2 sticks which equals 8 ounces.
Kristie says
The 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
Kristie
There are 4 ounces in a stick of butter.
Use 2 sticks which equals 8 ounces.
leonida says
Just 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!
Jeremy says
This 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!
Dominka Daňková says
Hi, these look absolutely delicious. May I ask, what’s the size of your pan?
Jeremy says
9 x 13 is what I use.
Nadia says
Hai Ashley.. If i want to make 9×9, what’s the portion for ingredients? Thank you
Teresa says
Loved 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!
Christine says
What size pan would I use if I halved this recipe? Looks yummy!
Angie Hernandez says
These look amazing. Would you recommend freezing these after they have been cooled?
Kathy says
Best brownies!!! The only ones I will make now! Moist and fudgy. Make sure to not over mix and over bake. Perfection!