The Baked Brownie

The Baked Brownies

The famed Baked brownie. Oprah says it’s one of her favorite things. America’s Test Kitchens says its their favorite brownie. I don’t put much stock in Oprah, but America’s Test Kitchens are pretty much like the bible when it comes to all things kitchen. I check their reviews before any other recipes, and before I buy any kitchen equipment or new ingredients. So, if it’s their favorite brownie, I need to take a serious look. The Baked cookbook has been on my Amazon wish list for what seems like an eternity. After a couple of readers pointed out that the recipe for the pumpkin whoopie pies I posted last week looked like an adaptation from the cookbook, I hit up Barnes & Noble to do some research and add it to my cookbook collection. I could go on about all of the amazing recipes in this book, but for now, let’s focus on these brownies. Because they deserve it. They are now one of my favorite things. And I think I’ll need to hide them from myself.

Baked Brownies

There is a great explanation in the book about how the Baked brownie recipe came to be, which is a great read. The key is that they don’t want it to be cakey, so they use no leavening agents (no baking powder or baking soda). With 11 ounces of chocolate, additional dark cocoa powder, lots of butter and sugar, and 5 eggs, you don’t need me to tell you that these babies are R-I-C-H. And I say that with every ounce of goodness. This is quite possibly the most perfect brownie. Now, if you like cakey brownies you won’t think so. But if you like honest-to-goodness, rich and dense brownies, you will have found your Eden when you bite into these.

The Baked Brownies

They have a good bit of height given that they don’t have any leavening agents, so they aren’t thin, gooey and smooshed like some brownies (this is a good thing). So they have substance and heft when you bite into them. And they have the ever-elusive and much sought after thin, crackly brownie crust that seems to be the calling card of amazing brownies. Now, not all brownies with a thin crackly crust are amazing brownies. But all amazing brownies have that thin crackly crust. Still with me? Good. Now get thee into the kitchen and make these. Then pour yourself a tall glass of cold milk and enjoy bite after decadent bite.

Three years ago: Outrageous Brownies

The Baked Brownie

Yield: 24 brownies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, 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

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. 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, but keep 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.

4. Add 3 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.

5. 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.

6. 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.

7. 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)

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450 Responses to “The Baked Brownie”

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  1. Kristin on February 6, 2011 at 1:47 pm

    Sorry I meant to post this on your salted caramel brownies recipe…

    Reply

  2. jana on February 22, 2011 at 3:05 pm

    i’m going to order the dark cocoa powder asap… gotta make these! question: do you have gas or electric oven?

    Reply

    • Michelle on February 22nd, 2011 at 8:29 pm

      I have an electric oven.

      Reply

  3. jana on February 26, 2011 at 2:23 pm

    I’m thinking my gas oven is hotter than electric. I plan to get an oven thermometer to check it. I have asked many people a question & haven’t found anyone that can answer it… Is there a difference between ‘dutch cocoa’ & ‘dutch dark cocoa’? Does ‘dark cocoa’ always mean ‘dutch cocoa’?

    Reply

    • Michelle on February 27th, 2011 at 4:02 pm

      Hi Jana, I have seen dutch cocoa referred to both as just dutch and dutch dark. I’m unsure though if there is a difference or just how certain vendors name it – I’ve never seen the same store sell two different types of Dutch cocoa.

      Reply

      • Jenny on March 3rd, 2012 at 2:00 pm

        Try Meijer’s if you have that store. They sell Hershey’s Dark cocoa

        Reply

  4. Regina on May 4, 2011 at 5:43 am

    Hi Michelle,
    Greetings fm Singapore! Just baked these jewels & I’m a fudge-brownie convert! Love your blog n pix too!!!

    Reply

  5. Cynthia on May 13, 2011 at 2:20 pm

    Just a note on cocoa powders. Alkalized cocoa powder = dutch process cocoa powder = a cocoa powder that has been treated with alkali to make it appear darker (or sometimes redder) and to make it taste less bitter. Regular cocoa power = natural cocoa powder = non-alkalized cocoa powder. All cocoa powder, whether alkalized or not, is the purest form of cocoa available, 100% cocoa, and therefore as dark as cocoa can get. Personally I don’t notice a big taste difference between the regular or dutch process and use them interchangably all the time. Brands can make a taste difference though. Valrhona is the absolute best with Callebaut and Scharffenberger close seconds. This is true of their cocoa powders and their baking chocolate bars/discs. For the white chocolate fans out there, and I am one (I do not discriminate in life or in chocolate), once you try Valrhona Ivoire or Lindt White you will never buy another brand. There are a lot of brands out there that use other fat solids in place of the more expensive cocoa butter and they are just plain nasty, overly sweet, cloying freakishly white, disgusting things. How do you really feel Cynthia? Also, I’ve baked a hella lot of brownies in my life and agree 100% that the Baked brownie is the best. I’ve tried it with the espresso powder, without the espresso powder and with half the espresso powder and loved it every way. Try the Baked brownie with chopped up Valrhona Ivoire chunks – a beautiful ebony ivory flavor combo challeged only by your fabulous Brownie Mosaic Cheesecake. Served that cheesecake with fresh raspberry puree for dessert with my neighbors and let’s just say that I WILL be invited back. Love, love, love ya, don’t mean maybe!

    Reply

  6. Charli on May 31, 2011 at 4:44 pm

    I’ve had this recipe bookmarked for so long I can’t remember putting it there. I’ve gone through countless brownie recipes and always been disappointed. I rediscovered this today and decided this was my next attempt and they are SO GOOOOOOD. Perfect, just what I’ve been looking for in a brownie. I didn’t have espresso powder and 100g of the chocolate I had to use milk, as I’d ran out of dark, but it still worked wonderfully. On the downside, I now feel rather sick from eating a much larger piece than I should have…and will be making my boyfriend take the rest to work with him tomorrow – they are dangerous to have in the house!

    Reply

  7. Logan on June 6, 2011 at 10:15 pm

    I’m sure these brownies taste excellent, but when I made them I forgot to add the sugar! I think it would be helpful to create a separate step for adding the sugar.

    Reply

  8. nancy on June 16, 2011 at 5:09 pm

    i am baking these right now :). But I Would like to know, do you have a convection oven? If not, how do I adjust the cooking time for recipes when I use a convection oven verses a regular oven. I know the cooking time is less, but should I also be adjusting the temperature? Thanks for any help.

    Reply

  9. Jennifer on June 25, 2011 at 2:14 pm

    I want to make these today, but I don’t have dark chocolate, just semi-sweet. Do I still put in the same amounts of sugar?

    Reply

    • Michelle on June 25th, 2011 at 4:14 pm

      Hi Jennifer, Yes, I would use the same amount of sugar. Enjoy the brownies!

      Reply

  10. Kim on June 26, 2011 at 2:13 pm

    This recipe was amazing!!! I have tried quite a few brownie recipes that say they are moist and fudge like but these were true to their word! Thx!

    Reply

  11. Tjrf915 on June 26, 2011 at 5:41 pm

    the BEST brownies I have ever made. I may have to limit how often I make these because I literally could have sat there and eaten the whole batch right out of the pan! My friends very happily devoured them!

    Reply

  12. Debbe on June 29, 2011 at 3:09 pm

    I made these for a meeting at work today. The brownies were wonderfully dense but not cloying, full of chocolate flavor, and beautiful to cut. Several people told me they were the best brownies they had ever eaten. This will be my go-to recipe for brownies from now on. Thanks a bunch!

    Reply

  13. julieA on July 3, 2011 at 1:33 pm

    I am making it my mission to go through this list of brownies this summer! I made the Baked Brownies this morning…the taste is amazing: intensely chocolatey, just like I like them. But, the texture is not what I’d expected based on the photograph. I was very careful not to over-stir the eggs in, but my brownies do not have a crackle top nor are they very fudgey…more cake-like. Not sure what I did wrong. You can definitely tell that a cup of butter was used in the batter, as the cake is kind of greasy. Nevertheless, I will continue down the list. These brownies will be scarfed down by my chocolate-loving family in no time!

    Reply

  14. Sherry on July 4, 2011 at 4:50 pm

    I just do not know where I went wrong. I am a very good baker but we couldn’t even eat these. The chocolate taste of the brownies was bitter and I set timer to ensure that I didn’t overcook but they were crumbly. I was careful not to overmix. I have looked and looked at the recipe trying to figure out what I did wrong?

    Reply

    • julieA on July 4th, 2011 at 5:14 pm

      Sherry, I couldn’t figure out my results, either and am debating whether or not to give these another go…the brownies are very crumbly today (I made them yesterday, and they are in a tupperware container now)…the taste was good, but the texture not what I’d expected. I bake alot and almost always have excellent results. Not so much with these! I think I will just continue down the list and chalk these up as “not a winner” in my cookbook! Hope one of the recipes yield a fudgy, moist brownie as I’d hoped these would be!

      Reply

      • Sherry on July 5th, 2011 at 12:19 am

        Thanks Julie,
        I was beginning to think it was just me. I am still scratching my head trying to figure out what I did. I think I will just keep looking and like you said “continue down the list”. My brother-in-law told me tonight that I shouldn’t be kicking myself or questioning myself and that my brownies are very good. Sometimes you just have to stick with what you know! :)

        Reply

  15. Mimi on August 2, 2011 at 4:14 pm

    I made these yesterday. Soooo good! Kids love them. Thanks for sharing the recipe.

    Reply

  16. Jessica on August 6, 2011 at 12:17 am

    I just have a few questions about the process…When you mix the sugars in with the chocolate mixture, does the sugar need to dissolve so the mix is smooth again or will it be a bit grainy?

    Also, I know you say you should see a bit of flower left in the final mixture but do you think you could possibly post a picture or describe it very well?

    I want to make sure I am doing every step correctly in order to make sure these brownies come out as amazing as everyone makes them out to be :)

    Thanks!
    Jessica

    Reply

    • Michelle on August 6th, 2011 at 11:51 pm

      Hi Jessica, When you mix the sugar in, it will be a bit grainy, definitely not completely smooth.

      As far as leaving some bits of flour… I don’t have a photo, but really you just want to mix until most of the flour is incorporated. Think of it like pancake batter – you don’t want to mix until everything is blended and smooth – you want to leave some lumps and bumps.

      Reply

  17. Liz Fortier on August 6, 2011 at 6:51 pm

    These look awesome!
    I try to send my Husband (fresh) not literally fresh Brownies to Afghanistan every few weeks. I have tried sooo many different kinds, and all of the Soliders, and him have decided that the “fudgy” not cake like Brownies are the best.
    I think that this will hit their sweet tooth while they are out their serving our country.

    Although it says they can be stored up to 3 days? I have never had problems if I ensure I pack them tightly, that they have ever been stale?
    It takes roughly around 8 days to get to them, have you seen them get old, that soon?

    Reply

    • Michelle on August 6th, 2011 at 11:52 pm

      Hi Liz, As long as you pack them up tightly you should be just fine. I never throw brownies out ;-)

      Reply

  18. Jen on August 12, 2011 at 6:44 pm

    What would you say is the diff between these and your Chewy brownies? I made those and they were a hit. I belong to the “I love boxed brownies” club.

    Reply

    • Michelle on August 13th, 2011 at 11:39 am

      Hi Jen, These are definitely more “substantial”. They are denser, richer and thicker than the chewy brownies.

      Reply

    • shannon on September 6th, 2011 at 3:32 pm

      I had never made homemade brownies before this. You will never go back to the boxed version. It’s worth the time and effort.

      Reply

  19. Amy on August 25, 2011 at 9:58 am

    Hi! I am going to try these out today. I don’t have any parchment paper so I’m going to try without. Also, regular cocoa powder with milk chocolate. I guess I’ll let you know the results… I love brownies, so I’m sure they’ll turn out yummy no matter what!

    Reply

  20. Bailey on September 22, 2011 at 12:46 pm

    I made these yesterday and I think they have ruined me for all other brownies. Yum. Thank you for sharing!

    Reply

  21. Jill on September 30, 2011 at 12:14 pm

    I plan on making these, but wondering if instant espresso powder is found next to the instant coffee? If they are rich, there’s a simple solution to that: top a warm one with some whipped cream. mmmmm

    Reply

    • Michelle on September 30th, 2011 at 12:51 pm

      Hi Jill, Sometimes it can be found near the instant coffee, sometimes in the baking aisle. Some small grocery stores don’t carry it, but you should be able to find it at larger ones or specialty stores (my local Italian market always has it), or somewhere like Williams-Sonoma.

      Reply

  22. Jacqueline on October 5, 2011 at 4:26 pm

    I have attempted this recipe twice, following all directions precisely, except for lining my glass baking dish with foil or parchment paper. Both times when the time timer goes off they are still practically liquid, except for the very edges.
    It took twice the bake time for them to cook and then they tasted burned. I am so sad and don’t understand what could be going wrong.

    Reply

    • RisaG on October 5th, 2011 at 6:31 pm

      I am thinking that your oven needs to be re-calibrated or something. Maybe when you set it for 350 it is really at 250? I would buy a small oven thermometer and check the temp of the oven. If it is not that then i have no idea what it could be.

      Reply

  23. patzinpink on October 9, 2011 at 2:17 am

    OMG your blog is so good. You really inspire a beginner like me.
    The recipe I used gives a good taste but it’s too cakey.
    What you show is the my ideal brownies!! >_<
    I surely try this recipe and keep on following other recipes of you:)

    Reply

  24. Tina on October 12, 2011 at 12:29 pm

    A big thank you all the way from Denmark, have been looking for a recipe like this for a while. The perfekt brownie!

    Reply

  25. Christine on October 15, 2011 at 12:55 pm

    My husband and I tried these brownies at the Baked in Charleston while on our honeymoon and I was in love then. When I saw this recipe on pinterest I just about flipped! You are so wonderful for posting this recipe! In fact, I’ve got my second batch of these INCREDIBLE brownies in the oven right now! This is how brownies are meant to be, fudgy and rich and altogether deliciously ridiculous :D

    Reply

  26. Melissa on October 15, 2011 at 11:02 pm

    Found your post off of Pinterest a couple of days ago and immediately bookmarked the page. I finally found time to make them tonight, and even though I was short on chocolate (didn’t realize my box of dark chocolate was only 6 oz, and I only had an extra 2 oz of unsweetened on hand so I threw that in with an extra Tbsp of cocoa) and didn’t have the espresso powder these brownies are still the best I’ve ever had the pleasure of making/eating. I will probably die the next time I make them with the right ingredients. Thanks so much for sharing them!

    Reply

  27. Taylor on October 31, 2011 at 12:58 pm

    These are my absolute favorite brownies of all time. Thank you for posting! They taste even better the next day — Delicious!

    Reply

  28. Brittany on November 6, 2011 at 6:48 pm

    Is it possible to use 11oz of Milk Chocolate baking chips instead of the dark chocolate? I made these using the 60% Ghirardelli squares and they were absolutely delicious but a little too “dark chocolatey” for us. If you use Milk Chocolate, should you still add the same amount if sugars?

    Reply

    • Michelle on November 10th, 2011 at 1:19 am

      If you found the bittersweet chocolate a little too much on the dark side, I would go with semisweet before you do milk. I think they would be way, way too sweet using all milk chocolate.

      Reply

  29. Brittany on November 10, 2011 at 10:38 am

    Oh, they were! They tasted almost like fudge. Next time I’ll use all semi-sweet or maybe half SS and half bittersweet! Thank you!

    Reply

  30. Holly on November 23, 2011 at 10:42 am

    Made these last weekend and took them to church. Had almost half of the congregation ask for the recipe!! I didn’t have any dark chocolate, so I actually melted down Hershey’s special dark chocolate chips. And instant espresso powder is apparently impossible to find in Virginia, so I used Starbucks Via Instant Italian Roast Extra Bold coffee instead. I can’t imagine these turning out any more amazing, so I guess it worked!! Thanks so much!! Will be forwarding your website to most of the people at my church :)

    Reply

  31. Jennifer on November 26, 2011 at 5:30 pm

    First, these brownies were amazing. Second, these brownies were AMAZING!!!! I made these for part of our Thanksgiving dessert, and I can honestly say they were one of the best things I have every put in my mouth. I did not use the espresso powder, but followed the rest of the recipe exactly. Thank you for such a wonderful brownie!! I will be adding these to our Christmas menu as well :)

    Reply

  32. Elaine on November 28, 2011 at 1:04 pm

    I’m dying for some brownies and I saw this on Pinterest. I think I need to make them when my son goes down for his nap! :)

    Two questions: 1) Will reg cocoa (not dutch-processed) yield a similiar result? Also, is there a specific reason for buttering AND using parchment paper?

    Thanks so much! Can’t wait to try them!

    Reply

    • Michelle on November 28th, 2011 at 7:04 pm

      Hi Elaine, You can use regular cocoa, although the depth of chocolate flavor will be a little less (still delicious!). I butter the pan because it makes the parchment easier to stay in place. I use parchment because you can use it to lift the brownies out of the pan in one piece, for easier slicing on a cutting board.

      Reply

      • Elaine on November 30th, 2011 at 10:30 am

        Holy smokes, these are the best brownies EVAR! I figured out the butter thing once I made them. :) I have a recipe for a different desert that just calls for parchment paper in a 9×13 pan – I’ll definitely be using the butter trick next time with that recipe, too!
        I ended up using Ghirardelli chocolate and (gasp!) Hershey’s cocoa because that’s what I had. Completely wonderful! Hubs has decided this will be our go-to recipe for brownies and will be taken to the office Christmas party. Thanks for the great recipe!

        Reply

  33. Sumaiyyah on December 5, 2011 at 3:53 am

    Ever since I baked my first batch of brownies, I’ve always wondered how the crackly top crust comes into being. I mean, it doesn’t happen to cakes. Does anybody know why?

    Reply

    • Tiffany Houston on February 23rd, 2012 at 12:48 am

      well I’m no expert… I wonder if it has anything to do with the egg white… i mean 5 eggs is a lot!

      Reply

  34. Andy de Waal on December 11, 2011 at 10:06 pm

    I have made these before and loved them. Tonight, I made the but used a new pan that is longer and wider. This caused me to have thin brownies–thinner than I like. So, I whipped up some peanut butter frosting and made brownie whoopee pies. They are amazing and going out as holiday gifts. Happy mistake!

    Reply

  35. Shannon on December 31, 2011 at 8:09 pm

    This recipe looks delicious. I am not a boxed brownie fanatic, and the only homemade brownies that I’ve had were a bit too cakey and dry for me. I’m looking forward to making this maybe for my birthday and am wondering if I could add some chocolate chips. I know it sounds ridiculous but I just love the texture of having the melty chocolate surprises in a lovely brownie. Let me know if you think this would be overkill or not!

    Reply

    • Michelle on January 3rd, 2012 at 10:46 pm

      Definitely! Quite a few of my brownie recipes include chocolate chips. That being said, I don’t think this one needs them (they are awesome just the way they are), but a little extra chocolate never hurt anyone :)

      Reply

  36. Joanna on December 31, 2011 at 11:16 pm

    I can’t believe how forgiving these brownies are! I realized after I put them in the oven that I put in 1 stick of butter instead of 1 cup of butter….yeah, oops! I waited nervously to see how they would come out, and they’re surprisingly awesome! Crumbly and probably difficult to transport, but awesome. I’m sure they’re even better with the full amount of butter, but if you’re looking to axe a few calories, they still come out just fine!

    Reply

  37. Becca on January 9, 2012 at 8:38 pm

    I’m planning on making these for my bf’s birthday this weekend (I’m a big fan of the Baked boys recipes) but I was hoping to cut them out using a circle cookie cutter and make them into hockey pucks (could you figure out I’m Canadian?!?!). How do these brownies cut? Do you think they’ll hold up to being cut with a cookie cutter?? Thanks :)

    Reply

    • Michelle on January 9th, 2012 at 9:15 pm

      Hi Becca, Yay hockey! I would let the brownies cool completely at room temperature and then pop them in the refrigerator for at least a couple of hours before cutting. I think they would cut fairly clean with that scenario.

      Reply

  38. Jackie on January 12, 2012 at 10:46 pm

    These brownies were yummy!! They definitely were not cakey at all which was interesting shift. Thanks for the recipe!!

    Reply

  39. SA on January 14, 2012 at 9:47 pm

    WOW.

    Skipped the espresso powder, didn’t have any.
    I also had to make these nondairy, so I used margarine instead of butter, and semisweet baking chocolate- the kosher pareve “good chocolate” runs about $3.50 for a 3.5 ounce bar, definitely only spending that much for a special occasion.

    That being said, these were AMAZING. Now to try the rest of the recipes on your Top Ten Brownie list…hopefully without having to size up my wardrobe.

    Froze half the pan already, otherwise I’ll be eating them all week…

    Reply

  40. Nicole G on January 17, 2012 at 2:31 pm

    My husband and I just about died over these.

    I brought half of the tray into work — it was gone in 2 days, most people helping themselves to second servings. I’ve already been requested (nay, demanded!) to make them a whole pan again next week!

    Thanks for sharing this!

    Reply

  41. Sara McMurray on January 21, 2012 at 2:02 pm

    Goodness me, these are PERFECT. I made them last night and can’t stop thinking about them in there, in the kitchen, so lonely, and wanting to be in my belly. Thank you for sharing this!

    Reply

  42. Jackie on January 22, 2012 at 9:33 pm

    SO fabulousy fudgey!! Thanks for sharing!!

    Reply

  43. Danielle B on January 24, 2012 at 11:04 pm

    Ok, I think I’v figured out what has been going on with the brownies turning out grainy. The first time I made these I was also disappointed but decided to try again. This time they came out PERFECT! When you mix the sugar in after melting the butter and chocolate together, make sure that it is exactly at room temperature before you add the eggs. Don’t even bother preheating your oven until you have given the chocolate-sugar mixture a few minutes to cool down and then let it set until COMPLETELY cool (this takes awhile). I had no issues this time!

    Reply

  44. Michelle on January 30, 2012 at 1:54 pm

    Made these brownies last night. They were Delish! I’m not even a chocolate lover like most women but I was in the mood for brownies and I’m always on the lookout for a “from scratch” recipe. They were incredibly moist, super rich and great with ice cream. I’ll be making them again. Thanks for the wonderful recipe.

    Reply

  45. Yvette on February 4, 2012 at 12:23 pm

    I tried these last night and they baked up just the way you said they would. These are really nice brownies but as for my favorite the title still belongs to the recipe in the Food and Wine 2011 cookbook. Thank you for sharing though!

    Reply

  46. Ann Marie on February 5, 2012 at 10:40 pm

    These are by far the best brownie recipe I have ever made….I used Valrhona cocoa powder. So moist and delicious especially with the addition of Espresso powder….I’ll never use another recipe again…You have the best recipes and look forward to receiving the Weekend Dish every week.

    Reply

  47. Kathy on February 8, 2012 at 10:56 am

    Great recipe! I am badly craving for anything chocolatey right mow. Would you know how long these will keep in the freezer? Thanks! :D

    Reply

    • Michelle on February 9th, 2012 at 12:15 pm

      Hi Kathy, I usually will keep frozen baked goods for 2-3 months.

      Reply

  48. Marissa Kubinski on February 13, 2012 at 1:01 pm

    Hi!

    Thinking of making these for Valentines! Have a couple of questions:

    -When you say use ‘Dark Chocolate chopped’…Can I use dark chocolate baking chips or bar?
    -If I don’t use espresso powder, will it make a big difference?
    -I believe I have a 9×13 baking pan (the one Analon brand that is steel/silver looking). Would that be okay without parchment paper?
    -How much time would you wait after heating the chocolate mixture before you put in the eggs?

    I apologize if these questions have been asked already. Thanks for your time!

    Reply

    • Michelle on February 14th, 2012 at 8:00 pm

      Hi Marissa,

      You can use either chips or a bar, whatever you have available.
      You can also omit the espresso powder without a problem.
      You don’t have to use parchment paper, it just makes it really easy to remove them and cut them on a cutting board, but I would still grease the pan.
      As for how long to wait, as the recipe states, wait until it comes down to room temperature. The amount of time this takes will depend on how warm the room is, how hot the mixture got to begin with, etc.

      Enjoy the brownies!

      Reply

  49. katelyn on February 14, 2012 at 9:07 am

    Michelle, have you ever made Ina’s Outrageous Brownies? What do you think of those vs. these? They seem similar and I am a huge fan of Ina and her brownies!

    Reply

    • Michelle on February 14th, 2012 at 8:05 pm

      Hi Katelyn, I have made Ina’s Outrageous Brownies (http://www.browneyedbaker.com/2007/10/09/outrageous-indeed/) and they are pretty different actually. Ina’s brownies are much denser and more fudge-like, while this Baked Brownie is much more moist. If I had to pick one to eat for the rest of my life, it would be this one – the Baked Brownie.

      Reply

    • Kat on January 23rd, 2013 at 1:41 pm

      Hi! I’m a massive Ina fan and i’ve tried her brownies, but these are by far my favourite of the two!! Just realised you asked a year ago, so it’s probably pointless, but just in case anyone else is wondering :)

      Reply

  50. Donna on February 22, 2012 at 4:24 am

    I seem to have found the perfection brownie recipe I wasted WAY too many hours on the Internet searching desperately for …after recently trying a “cakey” brownie that I (and every other family member) absolutely abhored…We are definitely in the fudgey brownie camp…

    I am an avid, new follower of your exquisitely written blog…and particularly found myself laughing and shaking my head up and down in agreement about your “brownie” logic…regarding the whisper-thin, crackley crust ALWAYS present in a perfect brownie..but that this did not determine whether the brownie itself was delectable…In sum…your writing rocks…

    Here in France, thankfully, it is not too difficult to find Callebaut…but I prefer Valrhona….I haven’t tried Caillier cocoa yet (which I can obtain just across the border in Switzerland) but I imagine it could be a quality product as well…

    One question…before I embark on doing your brownie justice…would you know if I can obtain a lighter-coloured 9X13 metal pan (good/sturdy quality) online? Here in France the pans seems to be quite dark (black or dark grey)..and my only pan of this size is Le Creuset cast iron with a “non-stick” dark interior…

    I lied…second question…should the pan be placed exactly in the middle of the oven for best results?…Thanking you profusely for your excellent blog and the time and creativity you so generously share…

    Reply

    • Michelle on February 22nd, 2012 at 11:11 am

      Hi Donna, I believe you could probably find light-colored pans online. My favorites are called Magic Line pans (I do have a 9×13 in that brand), however I don’t know about international shipping, you’ll have to check that out. And yes, definitely place the pan in the center of the oven. I usually always rotate the pan halfway through baking for even baking.

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