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”

  1. Maureen S on February 22, 2012 at 7:14 pm

    Hello!
    I am an amateur baker, but I have such interest in making things, especially new things. I was searching pinterest for a brownies recipe, which I came across many. I came along this one and saw the fabulous reviews and the images were just delicious looking. So I tried it.

    What I am confused about is why my brownies came out caramelly, rather than brownie. It’s really gooey — I left it in the oven as long as I felt comfortable leaving them in there (approximately an hour). Only because they just weren’t hardening up inside. I used cocoa and a really delicious milk chocolate bar (could that be the issue?) I have an idea that it may have been the butter, but I am quite sure I used the recipe’s callings of butter.

    Do you happen to have any idea as to what may have happened? I have clicked the box where it says “Notify me of follow-up comments via e-mail”, so I will be aware of any responses.

    Thank you!
    Maureen

    Reply

    • Michelle on February 22nd, 2012 at 7:49 pm

      Hi Maureen, It sounds like they should have been in there long enough. While milk chocolate is creamier than bittersweet I don’t think it should have played with the texture too much. Did you use the correct amount of chocolate, butter, etc.? If everything was as it should be, my guess is that your oven might be running on the cool side. Definitely look into an oven thermometer (they are less than $10) to ensure that the temperature inside is accurate.

      Reply

      • Maureen S on February 22nd, 2012 at 8:18 pm

        Hiya!
        Thanks for your very quick reply. I should have also included where I am. I am a Canadian who has moved to Finland for school (free schooling!!) :P
        Anyway, to continue, I am using an oven that is set in Celsius, which isn’t too big of a deal — because I can just convert via Google what 375ºF (approximately 190ºC). The oven isn’t the best, of course, but could it be that I set it too low in Celsius?

        Also, can I replace them back in the oven at a higher heat to see if they will bake more? I have played one set of the brownies into the freezer to keep fresh and the other that I have already started picking at in the refrigerator.

        I have measuring cups and everything in cups, so it couldn’t be that. I also used two tin foil pans. They aren’t 9×13 so I made two batches out of them. About a little over an inch in depth… maybe 4 inches width and 8inches length. (I am just estimating).

        Reply

        • Michelle on February 22nd, 2012 at 8:28 pm

          Hi Maureen, You are welcome! As for the Celsius conversions, I really couldn’t say for sure, as I would do the same you have done – Google. The biggest issue, however, might be dividing the batter into different sized pans. I’m sure they would bake a little differently than the original recipe, as they could be thicker. I would still grab an oven thermometer, though. Mine, for instance, runs about 25 degrees cool, so with the thermometer in there I can see the exact temperature, and usually need to put the dial 25 degrees hotter than the recipe calls for in order for the oven temperature to get to the correct place.

          Reply

  2. Maureen S on February 22, 2012 at 7:15 pm

    Oh, something I forgot in my first post was that they still taste good, but they aren’t brownies..

    Reply

  3. Rachel on February 25, 2012 at 11:24 pm

    So, mine just came out of the oven, and I couldn’t help myself, i just needed a little taste, and they were to die for!

    I did however make a few slight changes. i didn’t have any dark cocoa or dark chocolate, so I used semisweet chips and regular cocoa, but they turned out absolutely wonderful! The only problem I had was that I had a hard time figuring out when they were done. The toothpick came out clean, but it was still jiggly. After 37 minutes I finally took them out, but they were still a little jiggly. Anyone else have this problem?

    Reply

    • Zainab on March 28th, 2013 at 8:36 pm

      I’ve had that too with this recipe. I left the batch to cool and they hardened up but kept a little gooiness in the centre. Judging by the picture, I think they’re meant to be like that.

      Reply

  4. Dawn on March 3, 2012 at 8:44 pm

    Great recipe! I only have a question about the baking time. I baked for 30 minutes @350, and the brownies weren’t done (at all!). In fact, I ended up baking them for nearly 50 minutes before they were done to perfection (with the toothpick test). I followed the recipe exactly. Anyone else have this experience?

    Reply

    • Michelle on March 4th, 2012 at 4:16 pm

      Hi Dawn, Do you by any chance have an oven thermometer? It sounds like the temperature may have been off if there was that large of a difference in the baking times.

      Reply

      • Dawn on March 9th, 2012 at 12:18 pm

        Thanks for your reply! No, I don’t have an oven thermometer, but perhaps I need to buy one. I suspected there might have been something off with the temperature.

        Reply

  5. krune on March 18, 2012 at 8:20 am

    Waouhhhhh !!

    The cake’s picture has called me.
    Then when i realised it was brownies. I became even more interested.
    Then i read your note. What else can i do than try to make them ???? Your note is really well written, funny, gready and i’m very very impatient to have my decadent bites.
    I’ll have to try it this week !
    ps : i’m french, sorry if i’ve left mistakes

    Reply

  6. krune on March 25, 2012 at 12:10 pm

    Done !

    Absolutely divine ! Will put this recipe in my file.

    Thanks a lot for this bliss moment !!

    Next try will be the peanut buttercup for my daughter’s birthday next week.

    Reply

  7. elise on March 25, 2012 at 4:36 pm

    Thanks for the recipe, everyone loved it. For my taste it was a little too rich though:( what do u think i could do to make it a little less rich? I used hershey unsweetened cocoa( i put the cocoa u suggested on my amazon wish list :) ), and I used 10 oz dark chocolate. Thanks.

    Reply

    • Michelle on March 31st, 2012 at 6:42 pm

      Hi Elise, These are definitely meant to be rich brownies. You could try using semisweet chocolate if you thought the dark chocolate was too much.

      Reply

  8. Helen on March 29, 2012 at 4:05 pm

    Question: Is the espresso necessary? I don’t drink coffee. I don’t really care for the taste. But I’m never sure if its okay to just leave something out of a recipe…what do you think?

    Reply

    • Michelle on March 31st, 2012 at 6:43 pm

      Hi Helen, It’s not necessary and you can certainly omit it. That being said, I’m not a coffee drinker either, but you’ll find that a large number of chocolate recipes (especially things like cakes and brownies) call for espresso powder. You can’t taste it at all, and it really amps up the flavor of the chocolate, adding more depth to the dish.

      Reply

  9. Dipty on April 1, 2012 at 6:17 pm

    Thanks a lot for sharing such a decadent brownie recipe. Just could not stop drooling over the picture. Had to make it immediately. Did not have dark chocolate bar, so used semi sweet CC and yet they came out just delicious. So moist on the inside with the elusive crackle on the top. This was the first time my brownies had the crackle on them. Absolutely love them.

    Reply

  10. Mina on April 9, 2012 at 12:59 am

    Hi :) love your recipes. Can I use chocolate chips in place of 11 ounces of chocolate? I was thinking of Ghirardelli Chocolate Baking Chips Bittersweet they are 10 ounces than adding in 2 ounces of chopped chocolate. And for the espresso powder could I use coffee?
    Thank you so much for your time
    have a fantastic day :)

    Reply

    • WaterBugVA on April 9th, 2012 at 1:02 am

      I used a bag of Hershey’s dark chocolate morsels and Starbucks via Italian roast coffee and they turned out amazing!

      Reply

    • Michelle on April 9th, 2012 at 1:21 pm

      Yes, you could definitely do that. Enjoy the brownies!

      Reply

  11. Ashley on April 11, 2012 at 9:26 pm

    I just made these brownies last night and they are AMAZING! Much better than boxed brownie mixes! Those have always been the best tasting to me since every homemade brownie I have tried to make before has never come out right tasting. But these have changed my thoughts and have become my favorite brownie recipe. I was a little worried they might taste egg-y since they have 5 eggs (I hate the taste of eggs!) but it’s just pure brownie. Also, if you take them out a little early they are super fudgy and delicious.

    Reply

  12. elise on April 14, 2012 at 1:19 am

    well i do have to say that i took them to work and i had people stashing them to take them home to their family, one person who asked for the recipe, and another person calling in before her shift to ask if i could save one for her son( but they were already gone!) Expcept for one that I later found out was hidden, and he was nice enough to share it with a girl who missed out on the festivities. my boyfriend who is a baker also said they were really good, and to my dismay never compliments things i make:(

    Reply

  13. Donna on April 26, 2012 at 5:42 pm

    Just made a batch today. I found the espresso but couldn’t find dark cocoa powder so I used regular with ghiardellis milk chocolate chips to melt with the butter. I cooked them at least 40 min and they still seemed not ready but I had to take them out cause I had to leave the house. They still seem undercooked or is that whats considered fudgy? I tried a corner an it was so good but the middle seems raw.

    Reply

    • Michelle on April 26th, 2012 at 7:18 pm

      Hi Donna, If you used melted chocolate chips to substitute part of the cocoa powder, that definitely could be the problem. It could cause the batter to be a little runnier than it otherwise would be. In the future, you can substitute regular unsweetened cocoa powder.

      Reply

  14. Donna on April 26, 2012 at 10:43 pm

    Sorry I meant I did use regular powder, I used the chips for the chocolate to melt with the butter. The only thing is the bag of chips was 11.5ozs, didn’t think a half ounce would make a difference and I did eat a few chips before melting :) but like I said I loved the flavor, think the espresso gives it a little extra something. Will def try this recipe again and try and figure out what I did wrong. Hopefully I can find dark cocoa powder cause I do prefer dark chocolate.

    Reply

  15. Yasin on May 12, 2012 at 9:44 am

    When I first saw these I just couldn’t believe my eyes… So rich, so dense, so incredible!!! Thank you very much for this amazing recipe. When I first made these, my friends were absolutely amazed. The next time I made them, I added a tablespoon of powdered cinnamon and it was fabulous. I recommend you to try it out, I think you will love it… Thank you again for this amazing recipe! :)

    Reply

  16. Alexa on May 13, 2012 at 12:11 pm

    just wondering do you think it would still work out if you added an extra 2oz of chocolate?

    Reply

    • Michelle on May 15th, 2012 at 8:02 pm

      Hi Alexa, I have not tried it with extra chocolate, but I honestly don’t think these need it. They are wonderfully rich and chocolately; I wouldn’t add any more.

      Reply

  17. Fiona on May 18, 2012 at 5:15 am

    I have got to say that this is a really good recipe. The brownie came out really good and was just as you said it to be! I wouldn’t say I am a genius in baking but chancing on your blog was one of the greatest thing that happened in my baking history!
    Also, thank you for your bits and pieces of thoughts put into your post…
    They really help a lot!

    Reply

  18. Laura on May 19, 2012 at 11:55 am

    Michelle,

    These brownies are RIDICULOUS!! Thank you for posting them. I too am a boxed brownie lover. I have always preferred them over homemade brownies. These trump all brownies, boxed and homemade. I was wondering if you had any tips to make mini brownie bites with this recipe? I am bringing them to a picnic and it is more convienent. I would be baking them in mini muffin pans. Have you ever tried this? I assume the only difference would be to bake them for a shorter amount of time. Thanks!

    Reply

    • Michelle on September 25th, 2012 at 1:37 pm

      Hi Laura, I have not tried making brownie bites, but definitely reduce the baking time!

      Reply

  19. Elizabeth on May 24, 2012 at 4:39 pm

    Hello, my name is Elizabeth and I work at a small library in Wyoming. We’re currently putting together a recipe book with recipes from our annual Death By Chocolate fundraising event. We’re looking for pictures for our section dividers, and I just love the second picture down on this post (brownies with a glass of milk on a blue background). If you would be interested in talking about what we could do to use your picture in our recipe book (credit, compensation, etc.), please email me. Thank you!

    Reply

  20. bonzai on June 17, 2012 at 10:36 am

    Hi :) i just want to say i tried this recipe because I saw it in pinterest and it is the best brownies i’ve made.. really … it is a little bit on the sweet side but its really great.. :) although i did add almonds to my version but still, it really turned out well.. thank you for posting this recipe. :)

    Reply

  21. Lindsay on June 18, 2012 at 11:49 am

    Just made these and they were devoured in minutes! I halved the recipe and put them in 2 mini pans and cooked for twenty on confection and they turned out AMAZING!

    Reply

  22. Michelle on June 28, 2012 at 4:49 am

    This ones definitely a keeper, was looking for the ULTIMATE brownie recipe, I found it. My husband and daughter LOVED them. Thanks .

    Reply

  23. Cobi on June 29, 2012 at 9:25 pm

    Hello, love your blog, food porn is excellent. I have a question – I’ve been making these for a number of months now, and they are amazing. My only problem is that I always find that the next day, after they’ve been cut up the previous evening, generally about an hour after being removed from the oven, that the outside of all the brownies have gotten a hard crust (the inside is still moist). I keep them in an airtight container, so it’s not that. Do you find that you have a similar issue – should I quash all cravings and wait a day to cut them? Thank you!

    Reply

    • Michelle on September 25th, 2012 at 1:38 pm

      Hi Cobi, I have not had that issue (given that they are placed in an airtight container). You might want to wrap them individually in plastic wrap to remedy the problem.

      Reply

  24. Jamie on July 10, 2012 at 7:58 pm

    Hi Michelle,

    I’m newish to trying out my baking skills, and I’m looking for the perfect brownie recipe–fudgey, rich, and chocolatey. This looks perfect! I’m curious, given my relative inexperience, whether adding walnuts to this recipe will affect the result when it comes out of the oven. I appreciate any insight you could give me!

    Reply

    • Michelle on July 24th, 2012 at 11:55 am

      Hi Jamie, You could add chopped walnuts if you’d like. I’d probably start with 1 cup and see if you think that’s enough.

      Reply

  25. Sue on July 16, 2012 at 6:41 pm

    I just made these. They are still cooling in the pan, but I couldn’t stand it any longer. I cut out a corner with a paring knife and a fork. And then I cut out another piece. These brownies are GREAT! They are fudgy, with the lightest crispy layer on top. They are dense and light at the same time, if that’s possible. Hooray….a success!!!!!

    Reply

  26. Shelby on July 20, 2012 at 6:14 pm

    These look absolutely amazing! However, all I have is unsweetened chocolate squares. Can I use them and add a bit more sugar, or would it not be the same thing?

    Reply

    • Michelle on July 28th, 2012 at 3:53 pm

      Hi Shelby, The texture and the flavor could definitely end up being off. I’d recommend going with the recipe as written.

      Reply

  27. Olivia Victoriana on July 25, 2012 at 5:35 am

    Hi Michelle. Wanna ask you re: the sugar. when it’s added to the melted choc n butter, is the sugar supposed to melt too? cos i tried making this today. in fact it’s now. haha. and im waiting for the chocolate to cool down. but the sugar isnt melting. is it supposed to be that way? thanks a lot!

    Reply

    • Michelle on July 28th, 2012 at 7:12 pm

      Hi Olivia, The sugar should be completely combined into the chocolate mixture, but it won’t melt completely.

      Reply

  28. Terry on August 4, 2012 at 10:41 pm

    Made these today and this is the best brownie recipe I have ever made. They are delicious!

    Reply

  29. Bella Chihi on August 7, 2012 at 10:43 am

    I would like to say that I made these last night, followed recipe word for word. I end up with falling apart dry crumbles of/almost powdery brownies. During the baking the butter raised up to the top of the brownies bubbling and almost seeping thru the creases -I used 1 cup of butter. That would be 2 sticks right ? because each stick half cup. I would love to know what went wrong -thank you in advance!

    Reply

    • Michelle on August 9th, 2012 at 4:35 pm

      Hi Bella, Yes, 1 cup of butter is 8 ounces, or 2 traditional sticks (I would make sure your sticks are indeed 4 ounces each). I’m not sure I understand though – you said the brownies are powdery and dry, but there is a layer of butter on top? Unfortunately if you followed the recipe exactly with no substitutions or change in technique I could only guess that perhaps your oven is running hot or cool, which affected how the brownies baked. If you don’t have an oven thermometer, definitely get one. They’re inexpensive and totally invaluable.

      Reply

  30. Christina on August 14, 2012 at 10:23 pm

    Hi. How long would This brownie last in e fridge? Thanks! Lovely bakes!!

    Reply

    • Michelle on August 18th, 2012 at 3:34 pm

      Hi Christina, I would recommend keeping them at room temperature (for up to 3 days); the refrigerator can cause them to dry out. If you know you won’t eat them all soon enough, you can wrap tightly in plastic wrap and store in a freezer bag in the freezer.

      Reply

  31. yugin on August 16, 2012 at 7:03 am

    Hi,
    I tried making these just now but blundered when I forgot to add the sugar to the chocolate prior to the eggs. The sugar was in the flour by the time I realised my mistake so I had no choice but to simply proceed. When the eggs went into the chocolate they wouldn’t mix properly and the chocolate looked like it was coagulating. Long story short, I was paranoid, overmixed the batter, and got a cakey brownie. What I’m curious about is, does the sugar help the chocolate mix with the eggs and was the that the problem, or is the chocolate not supposed to combine completely with the eggs in the first place? Thanks :)

    Reply

  32. Rosalie on August 21, 2012 at 11:28 pm

    Hi..I just finished making these brownies. Fresh out of the oven and cooled.
    I used all ingredients as listed , followed directions and the results were great.
    Brownie is very RICH. This is definitely NOT a cakie brownie. I was wondering , what would happen if I left the brownies in the oven a little while longer..maybe 5 mins more. Would brownies be as rich? Great recipe ..thank you for sharing. I’m new to your blog and a fan!

    Reply

    • Michelle on September 25th, 2012 at 1:40 pm

      Hi Rosalie, If you overbake the brownies they’ll likely be somewhat dry and could end up “crusty” around the edges.

      Reply

  33. Veronica on August 23, 2012 at 3:02 pm

    I really want to make them for my boyfriend’s birthday, but I won’t have time that day to mix them and bake them, and brownies fresh from the oven are his favorite. Would there be any harm if I were to mix up these brownies the night before, store the batter in a bowl in the fridge overnight, and bake them the next evening?

    Reply

    • Michelle on September 25th, 2012 at 1:42 pm

      Hi Veronica, I wouldn’t recommend leaving the batter to sit overnight in the refrigerator; the batter will get very thick and the brownies will have a very different texture.

      Reply

  34. sally on August 25, 2012 at 10:26 pm

    Okay, so I don’t care for the gooey chewy brownies, but after reading the comments I do want to try this recipe. Is there anything I could do to make them more cake-like in texture? Thanks!

    Reply

    • Michelle on September 25th, 2012 at 1:44 pm

      Hi Sally, I wouldn’t advise trying to doctor this recipe. Most of my brownie recipes here on the site are of the chewy, fudge-like variety (I don’t care for cake-like brownies myself). I would give these a try if you think you’re interested, and if you think they’re too chewy, I’d search for a cakey brownie recipe.

      Reply

  35. kirstin on September 5, 2012 at 12:12 pm

    I was wondering what type of chocolate you used and if you used a dark unsweetened cocoa powder or a regular unsweetened cocoa powder?

    Reply

    • Michelle on September 25th, 2012 at 1:46 pm

      Hi Kirstin, I used Ghiradelli chocolate, and I used Penzeys Dutch-process cocoa powder.

      Reply

  36. Heather on September 8, 2012 at 4:57 pm

    I just made these and oh my word! I have (scratch that, HAD!) a favourite go-to brownie recipe that I thought came out perfect every time – moist, chocolatey, perfection in every way – that I had actually stopped trying new brownie recipes due to an immense disappointment after the first bite & then questioning why I hadn’t just made my go-to from the beginning. But boy, am I glad I decided to make these! they surpassed my fav recipe in every way and I don’t even have to heat them up to eat them (I’m one of those people who think most desserts taste better warm ;) ) although my husband prefers more cakey brownies. But he’s not the one who bakes so he really has no say… ;)

    Reply

  37. susanna on September 16, 2012 at 8:32 am

    Hi there
    I made these last night, and it was actually the first time I ever baked brownies! They were very yummy, unfortunatey I overbaked them just sligthtly (the piece right in the middle was perfectly moist) but it was no biggie.
    I do have one question. I live in Sweden and there’s no light brown sugar in the supermarkets. This time I used regular brown sugar but I was also considering light brown muscovado sugar (I read somewhere that could be a substitute) which of the two would you use?
    Thanks for a great blog :)

    Reply

    • Michelle on September 25th, 2012 at 1:48 pm

      Hi Susanna, I would stick with the regular brown sugar. I’m glad you enjoyed the brownies!

      Reply

  38. Lucy on September 17, 2012 at 9:23 pm

    i made these a few hours ago, I must say they turned out to be the best brownies I’ve ever tasted. Theres one issue though, they seemed to be undercooked. is that normal ? :D (i was using a convection oven therefore i decreased cooking time to about 26 mins and temp to 155-160 degrees celcius)

    thanks for sharing

    Reply

    • Michelle on September 25th, 2012 at 1:49 pm

      Hi Lucy, Unfortunately I’m not familiar with using a convection oven and am not sure how any alterations might affect the recipe. That being said, the brownies should definitely be more moist and chewy than baked fully through like a cake.

      Reply

  39. Zuri on September 18, 2012 at 6:35 am

    Mine got slightly burnt from below. :'(
    However, they taste absolutely perfect from above, thank you for sharing the recipe. :)

    Reply

  40. Elise on September 21, 2012 at 4:05 pm

    Hi, these look amaizing but what size pan do you use ?
    Thanks !

    Reply

  41. Elise on September 21, 2012 at 4:06 pm

    Nvm i just missed the first step !

    Reply

  42. Crystal on September 22, 2012 at 9:59 am

    Sorry to say these didn’t turn out for me at all. I really tried to make sure not to over mix them ( mixed the eggs before putting them in the flour mixture). Now the only change I made was using Margarine instead of butter (all I had). They turned out cakey and not dense or rich. I wouldn’t think the margarine would make that much of a difference…. Oh well….

    Reply

    • Michelle on September 25th, 2012 at 1:52 pm

      Hi Crystal, Using margarine in place of butter could have a huge impact on the outcome of baked goods. I usually do not recommend subbing margarine for any recipe that calls for butter, as they have vastly different properties. Margarine doesn’t have the same fat content as butter, and has a much higher water content. That can make a big difference in recipes. I would try again with butter!

      Reply

      • SA on September 25th, 2012 at 3:07 pm

        We do not mix milk and meat at the same meal, and I usually make this recipe for a meat meal, so I always use margarine. I have never had this recipe turn out badly; it is always rich and fudgy!

        Reply

  43. Emi on September 24, 2012 at 4:43 pm

    Hi, I was looking at the JoyofCooking brownie recipe and this recipe, and I was wondering whether it changes anything when adding the sugar before or after the butter-chocolate mixture has cooled to room temperature?

    Reply

  44. Tobade on September 29, 2012 at 4:55 pm

    Hi, i do not want to be mean or hateful, is just an opinion,

    way to much eggs and sorry but i am sure that the brownie in the picture has other recipe.
    In 2006 Ive visited America and went crazy over a home made brownie at a friend’s house, since then i keep trying recipes, one original american creamy/ heavy noncakey with shiny top. But this is not the one!!
    I am sorry if i ofend anyone that’s not my intention i repet it is just an opinion.

    Reply

    • Michelle on September 30th, 2012 at 10:41 pm

      I can absolutely guarantee that the brownies in these picture did, in fact, come directly from the recipe in this post. There are many different types of brownie recipes – some chewy, some fudge-like, some cakey – and that make different size recipes – some for 8×8 pans, some for 9×13, etc. They don’t all look the same or taste the same.

      Reply

    • Holly on October 1st, 2012 at 12:49 pm

      I have personally tried this recipe and mine turned out exactly like that picture every time. Are you at a different elevation? That can really change things!

      Reply

  45. Corliss on September 30, 2012 at 4:09 pm

    I made these yesterday except I used semisweet chocolate chips and instant coffee powder! We made brownie sundaes with them and they were a hit with my friends!

    Reply

  46. Chia on October 1, 2012 at 9:45 am

    I forgot to add the 1 1/4 cup of sugar! Oh no!!!

    Reply

  47. Hannah on October 8, 2012 at 5:10 pm

    I made these today and they were insanely good!! I substituted coffee for espresso powder and it came out fine. There was just one thing,they were quite greasy. I think maybe I might have oiled the pan a little too much. Do we need to oil when we apply parchment paper? Isn’t parchment paper supposed to be grease proof?

    Reply

    • Michelle on October 10th, 2012 at 5:29 pm

      Hi Hannah, You shouldn’t oil or grease the parchment paper. You butter the pan, which helps the parchment stay in place. Don’t butter or oil the parchment paper.

      Reply

  48. jessica on October 11, 2012 at 10:30 am

    These are so rich and gooey and delicious, by far the best I’ve ever made, but the first time I made these I thought the espresso flavor was overwhelming, made it a tad bit bitter the first bite. I know coffee brings out the taste of chocolate, but IMHO, I’d cut down to a half tsp.

    But these are sooooo good! Always a hit!

    Reply

  49. jessica on October 12, 2012 at 2:38 pm

    So I figured it out! After commenting saying they were bitter, I realized…I’m working with “bitter”sweet chocolate! ha ha ha! They were actually more chalky than bitter, but, I wasn’t sifting the flour, so I would be cooking with 1/2-1C of flour! Yuck! So I re measured my flour, made these last night, and they came out soooooo much better!

    Reply

  50. Lydia on October 14, 2012 at 11:17 pm

    Do you think I could replace the flour with whole wheat baking flour?

    Reply

    • Alicia on January 16th, 2013 at 11:00 pm

      I’ve done it, and I prefer to sift the flour first to leave out the more coarse bran. A finer texture results. So, sift, and then measure, using a little less ww flour than white (maybe a tablespoon less for brownies).

      Reply

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