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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446 Responses to “The Baked Brownie”

Comment Pages 1 2 3
  1. Rachel on June 25, 2013 at 10:11 pm

    I’ve been looking for a good brownie recipe for a while and am planning on trying these out! Just one question before I do so. You said that you use a 60% bittersweet chocolate for baking. Would using semi-sweet in this recipe change the consistency of your results? Would it still work with part of the chocolate being semi-sweet? I find that I’m not a fan of chocolate when it is too bitter. Thanks! :)

    Reply

    • Michelle on June 26th, 2013 at 9:06 pm

      Hi Rachel, I think you would be just fine using the semisweet chocolate. Enjoy!

      Reply

      • Rachel on June 26th, 2013 at 10:10 pm

        Awesome! I can’t wait to try these. :)

        Reply

  2. Bianca on June 27, 2013 at 3:58 am

    Hi, can i use white sugar instead of brown sugar??

    Reply

    • Bianca on June 27th, 2013 at 4:03 am

      Also could you please specify the flour and sugar in ounces as Im not sure of the right cup measurement here (India). Thanks alot… Im hoping to try it this weekend.

      Reply

    • Michelle on June 27th, 2013 at 5:47 pm

      Hi Bianca, No, I would not substitute white sugar in place of brown sugar – it will significantly affect the texture.

      Reply

  3. Kelsey on June 27, 2013 at 4:34 pm

    I made these brownies last night and they are fantastic! The only change I made was to add some chocolate chips because I love them in everything. I followed the directions exactly and these brownies came out super chocolatey and rich! My sister took some of them to class with her and everyone loved them. I’m going to add this recipe to my recipe binder!

    Reply

  4. huz on July 1, 2013 at 6:43 am

    My brownie tasted great but I don’t know why the centre of the brownie is still not cooked. What is wrong?

    Reply

  5. Sara on July 5, 2013 at 9:06 pm

    Would these bake well in a mini muffin pan? Do you have any suggestions on cooking time, using mini cupcake liners, etc?

    Reply

    • Michelle on July 5th, 2013 at 11:13 pm

      Hi Sara, I’ve never tried making them in a mini muffin pan, so unfortunately I don’t have any insight on cooking time or anything like that, but if you try it, let me know how they turn out!

      Reply

  6. elysia on July 17, 2013 at 2:55 am

    Hey !
    I’m glad I found this awesome website with so many good recipes .
    I want to try this one out tomorrow, but I got a small problem.
    You see, I’m from Finland, and here we use ‘dl’ instead of ‘cup’, so I tried to search on the interent how much is 1 cup actually, but then there were 2 different results: 1 US cup (8 oz) = 240 ml and 1 UK cup = 2,8 dl .
    So I just wanted to make sure that when you use one cup of something, I have to use 2,8 dl of that, not 240 ml.

    Sorry I might sound stupid (and maybe it doesn’t matter if I use 240 ml or 2,8 dl) , but I really need to do this right so I just wanted to make sure :) Thank you .

    Reply

  7. Jamie on July 17, 2013 at 11:41 am

    Tried these brownies and they were horrible. The pictures you display look completely different from how mine looked and how others looked using the same recipe on different blogs. Are you sure those are the baked brownie in the picture, because all the other blogs i checked out that have tried this recipe all looked like how mine did and were pretty consistent with look.

    Reply

    • Michelle on July 17th, 2013 at 7:58 pm

      Yes, I am SURE that those are the Baked brownie, that I made from the book. I have made them countless times and they look as the picture depicts each time. I cannot speak to other people’s photos.

      Reply

  8. antonia bova on July 26, 2013 at 2:56 pm

    I made these yesterday and they are the best brownies I have ever made in my life. They were rich and chewy and so delicious. I had them today and they are even better the next day. Simply amazing…going to make these all the time.

    Reply

  9. Annie L on August 2, 2013 at 1:04 am

    Hi,

    I tried to make these tonight and I followed the recipe to a T, yet for some reason they came out very dry and nearly bitter. I’m worried I over baked them, but they were in the oven exactly 30 minutes. I used a glass pan, and I’m wondering if leaving them to cool in it was a mistake? Or maybe I burnt the chocolate–how would I be able to tell?

    Thanks for any help you can offer.

    Reply

    • Michelle on August 2nd, 2013 at 8:37 pm

      Hi Annie, Sometimes glass can be a greater conductor of heat than something like an aluminum pan, so that could have been it. If you don’t particularly like dark chocolate, you could try semisweet if you found the brownies to be too bitter.

      Reply

  10. Enciclopedia Medica on August 2, 2013 at 4:48 am

    Very nice pics, thanks a lot for this sweet post.

    Reply

  11. Bianca on August 2, 2013 at 6:17 am

    Hi Ive tried this recipe 5-6 times. Im happy with the taste and texture. However I.have a really weird problem. My brownie has big deep holes (like craters) on.the bottom. Any idea why this is happening and how to avoid this ?

    Reply

    • Michelle on August 2nd, 2013 at 8:35 pm

      Hi Bianca, That’s really odd. I’m not sure what would cause that!

      Reply

  12. bill on August 3, 2013 at 5:06 pm

    oh my these are delicious. I event screwed up a little and put them in a pan to small for them but they still came out made awesome. Great recipe, throw in some high quality ingredients and take a cheat day from your diet. they are worth it.

    Reply

  13. Nancy B Vasquez on August 5, 2013 at 6:48 pm

    What if I want cake like brownies. Can baking soda or powder be added ? If so, how much?

    Reply

  14. Nancy B Vasquez on August 5, 2013 at 6:52 pm

    If I want more cake like brownies can I add baking soda or powder? If so, how much?

    Reply

    • Michelle on August 6th, 2013 at 6:22 pm

      Hi Nancy, I wouldn’t recommend trying to convert this into a cakey brownie; the recipe is definitely not formulated to produce that type of brownie. Instead, I would look for a cake-like brownie recipe.

      Reply

  15. Shanna on August 6, 2013 at 1:12 pm

    Seriously the best brownie I have ever had!! Cannot say enough good things about this recipe! Thank you, thank you for posting.

    Reply

  16. Monica on August 9, 2013 at 9:58 pm

    I’ve made this recipe several times and every single time, these brownies are just…. sweet perfection. I’ve usually make them without adding the instant espresso powder and they are always incredible. However, tonight I made them with the espresso powder and they were amazing in a different way.

    The only “beef” I have with the recipe is…. the cooking time. It says to cook them for 30 minutes. I have made these brownies at least 1/2 a dozen times and every single time it takes me 50 – 60 minutes to get them done. I have never had them burn or turn out any less fudgey than the ones in the picture look. And, my oven is perfectly fine. I bake a lot and it’s never off more than a few degrees (I have an oven thermometer in there to keep track). I’m not sure what the issue is but, they take almost double the time to bake. This isn’t even really a complaint because, I’m fine that it takes longer, I just think its weird that my baking time is so totally off from the recipe.

    Does anyone else have that same issue? I use a glass Pyrex dish that is 9″ x 13″ and about 2″ deep. I’m just confused and wondering…. What gives? LOL!

    Reply

    • Amanda on September 7th, 2013 at 1:14 pm

      I had that problem today. It took me 56 minutes to get them to a point where I would call then done and not raw in the middle. No idea what is up. :)

      Reply

  17. Tammy on August 12, 2013 at 10:50 am

    Hi there, these looking amazing & i trust they’re, if they’re you’re favorite..! :) My boyfriend has been a few provinces away and I would love to send him some baked goods. He misses them. He loves brownies so I thought I would try some new recipes. This seems to be the winner! So I have a few questions. Would it be alright to use regular unsweetened cocoa and chocolate? He isn’t the biggest fan of dark. :P Also instead of espresso powder, would capuccino powder be alright? Also I noticed you mentioned to keep them in room temp for 3 days. Any tips on how to keep them fresher longer? It’ll probably take up to 5 days to reach him. Any help would be appreciated! Thanks for posting such great recipes. :)

    Reply

    • Michelle on August 19th, 2013 at 5:03 pm

      Hi Tammy, I would not use unsweetened chocolate, as they would turn out too bitter; however, you could substitute regular unsweetened cocoa for the Dutch-processed cocoa and I think they would be okay. Cappuccino powder may include powdered milk, so I would steer clear of that and stick with the espresso. Once they are cool, you can cut them and wrap them individually in plastic wrap before packaging them; that should help them keep a little longer.

      Reply

  18. Hazeleyes on August 12, 2013 at 4:54 pm

    Great Great Recipe everyone should try this. the only thing i didn’t know why had happened was the burning of the sides i guess that happens with every baking dish and was a bit difficult to get out. However these were extremely moist and rich :)

    Reply

  19. K on August 15, 2013 at 10:34 pm

    How do you get that thin crackly crust at the top??? Thanks! :)

    Reply

    • Michelle on August 19th, 2013 at 5:04 pm

      No secret tricks, it’s the recipe!

      Reply

  20. Pearl on August 18, 2013 at 6:06 pm

    Hi,
    These brownies look fabulous!! I wanted to ask if you have ever made half of the recipe since I would be baking for 2 and the whole recipe would just be a big temptation you know

    Reply

    • Michelle on August 19th, 2013 at 5:05 pm

      Hi Pearl, I haven’t, but I have frozen leftovers, and they freeze and thaw out really well. I just wrap them individually in plastic wrap, then place in a ziploc freezer bag.

      Reply

  21. john on August 23, 2013 at 10:00 am

    Monica,
    I just baked this brownie for the first time and it took me 50 minutes!
    I used a 9×13 clear pyrex pan and a oven thermometer.
    I hope others will comment about their baking time.

    John

    Reply

  22. john on August 28, 2013 at 12:59 pm

    My first attempt (50 minutes cooking time) were overcooked.
    Next attempt I will follow directions and take brownies out undercooked
    hoping they will finish cooking from residual heat of glass pan.
    Suggestions please.

    John

    Reply

  23. shahzaib on September 4, 2013 at 6:20 am

    I am just loving this chocolaty The Baked Brownie :)
    thanks for sharing this one
    yummmmmyyyyyy

    Reply

  24. Amanda on September 7, 2013 at 12:51 pm

    I am making these brownies now and am having a problem with the baking. After 30 minutes, the entire middle (from about 1 inch in on all sides) was raw. After 16 more minutes (with me checking halfway), they were not raw but still very runny. I baked them in a glass plan on 350. Do you have any idea what could have happened and why I would have needed to bake them for so much longer than the recipe calls for? Thanks for your help! :)

    Reply

    • Amanda on September 7th, 2013 at 1:08 pm

      They are still baking. When all is said and done, the brownies will have been in the oven for 60 minutes. :( I know that is bad but they were raw in the middle until one hour of cooking. No idea what I did wrong but something was definitely amiss.

      Reply

      • Cait on September 10th, 2013 at 7:45 pm

        I’ve had this problem with cakes before. It happens to me when you put too much batter in a pan, for example, putting this recipe batter into an 8×8 pan instead of a 9×13 would give you this problem. I’m don’t know if you did that or not, but that’s a common problem when the baking pan is too small. Maybe try to divide it up into several pans next time?

        Reply

  25. Cait on September 10, 2013 at 7:41 pm

    I only had 4 eggs and 6 oz of dark chocolate, so I added 2 tablespoons of cocoa powder to the dry mix (used regular, as I didn’t have dutch cocoa around either), and they still turned out amazing!

    Reply

  26. john on September 11, 2013 at 2:07 am

    My second attempt, I baked for 34 minutes and they were not quite done.
    Next time I will try 38 minutes. I follow other directions to the letter.

    Reply

  27. Melissa Johnston on September 11, 2013 at 4:36 pm

    do you think I could make these as brownie pops I have the pan for it. Thanks, Melissa

    Reply

    • Michelle on September 12th, 2013 at 3:40 pm

      Hi Melissa, I have never made brownie pops, so I couldn’t say for sure, but if you try it, please stop back and share your feedback!

      Reply

  28. Lisa on September 13, 2013 at 4:04 am

    Hi, I have a question:
    This recipe tastes amazing! But me & my family members find it a bit too sweet for our liking. Apart from the sweetness, this recipe is perfect! Any ideas how I can cut the sweetness? I’m thinking of removing some sugar, but afraid it might affect the texture. Alternatively do I add an extra tbsp of cocoa powder? Or perhaps use a chocolate with a higher cocoa %? Please help!

    Reply

    • Michelle on September 13th, 2013 at 11:11 am

      Hi Lisa, I would not alter the sugar; you’re right – it will definitely alter the texture. You might want to try a higher % cacao chocolate if you prefer it less sweet.

      Reply

  29. Nimisha Goel on September 13, 2013 at 4:55 am

    Hi Michelle

    I have a 9 inch square baking pan! Do I need to change the recipe if I want to bake in it?

    Reply

    • Michelle on September 13th, 2013 at 11:12 am

      Hi Nimisha, Yes, you will need to cut the recipe in half and probably increase the baking time a tad.

      Reply

  30. john on September 15, 2013 at 4:05 pm

    Michelle, please comment on your baking time.
    I froze my undercooked brownies and they were outstanding.
    Next time I plan to cook for 36 minutes.

    Reply

    • Michelle on September 16th, 2013 at 2:13 pm

      Hi John, You can find the baking time in step #6 of the recipe above.

      Reply

  31. john on September 22, 2013 at 12:00 pm

    These are the BEST ever brownies! Thank you Michelle!
    I topped the batter with two cups of chopped walnuts and slightly
    pushed them into the batter.
    My final cooking time is 38 minutes.

    Reply

  32. Tomasa Arens on September 22, 2013 at 4:50 pm

    Does your blog have a contact page? I’m having a tough time locating it but, I’d like to send you an email. I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great blog and I look forward to seeing it develop over time.

    Reply

  33. Yvonne on September 27, 2013 at 5:39 am

    Simply put, thank you. I think that one of the most important aspects of baking is the quality of the ingredients used. Making sure to use real butter and 100% cacao, this recipe was moist and literally melted in my mouth. I couldn’t believe it. Once again, thank you ♥

    Reply

  34. The Cake Lovers (@thecakelovers75) on October 3, 2013 at 6:21 pm

    Yummy Brownie

    Reply

  35. Andreas on October 11, 2013 at 4:00 am

    I did 2 batches 2 days ago and took them yesterday to a flea market at my daughter’s school. I couldn’t even count to 10 until all pieces were gone. These brownies are great and have been requested for the next time. My cooking time is close to 40 minutes. I once did them just 30 minutes and they were too moistly…still they left the table quicker than I thought they would. Almost like liquid chocolate.

    Reply

  36. Rashi on October 14, 2013 at 3:27 pm

    Hi, I loved your brownie recipe. Is there a way I can substitute the eggs with something else as we are strictly vegetarian and don’t eat eggs. Thanks.

    Reply

    • Michelle on October 14th, 2013 at 5:00 pm

      Hi Rashi, I am not aware of an egg substitute that would deliver the same results. If you regularly use some sort of substitute in baking with success, you could always give that a try.

      Reply

  37. Ari on October 19, 2013 at 1:39 am

    These are amazing. I used only 4 eggs (what I had), and sprinkled chocolate chips and walnuts on top before baking…..deeeelicious! Highly, highly recommend.

    Reply

  38. Chloe on October 25, 2013 at 2:29 am

    These brownies are amazing.

    Reply

  39. Laura on October 27, 2013 at 3:24 pm
  40. Drew H on October 28, 2013 at 5:09 pm

    Hi,

    I was interested in making a cheesecake with brownie base (not the swirl version). Would this hold up? It seems like it might be difficult combine my favorite brownie and cheesecake recipe because of the baking times, water bath, etc..But I would love to make a cheesecake brownie bar that would be baked in a brownie pan. Has anyone had experience with this?

    Thanks!

    Reply

  41. Vickie on October 29, 2013 at 3:12 pm

    Goodness I can’t wait to bake these brownies! I’ve made Ina’s Outrageous Brownies many times and like them a lot, but I’m always on the search for better! I don’t care for cakey brownies at all so these sound perfect. If only I had a small kitchen in my office.

    Reply

  42. Rudy Manzano on October 29, 2013 at 9:59 pm

    These brownies were sublime! This was the third recipe I’ve tried and it will be the last because I will stick to this one. The crust was fantastic, I used Hershey’s dark cocoa powder and dark semisweet chocolate chips which I found at Walmart. I couldn’t help myself and cut a piece when I took them out of the oven and to my dissapointment was very soft and crumbly. I though I had done something wrong so I let them cool completely. You have to let them cool completely in order for them to gain their texture. Best brownies I’ve ever had….

    Reply

  43. Jean on November 2, 2013 at 8:26 pm

    Can this recipe be made in 2 8″pans? If so, how long would you bake them for?

    Reply

    • Michelle on November 3rd, 2013 at 11:47 am

      Hi Jean, I’m not sure how well the recipe would translate to being halved, as I have not tried it. I’m not sure how long they would need to bake. However, if you’re going to make the same recipe, but split it between two pans, why not just make it in the 9×13 as called for?

      Reply

      • Stephanie on December 29th, 2013 at 3:11 pm

        Hi there!
        I’m sure Jean figured it out by now, but in case someone else had the same question, I wanted to share my experience. I baked these yesterday in two 8×8 glass pans for 30 minutes each (I don’t own a 9×13) and they came out great. I used the metric weights posted on David Lebovitz’s site.

        I would describe these as dense and decadent, and I imagine only as good as the chocolate you choose to use. I still prefer my brownies to be very chewy, but would whip up another batch of these for those times I’m craving something rich and dark!

        Reply

  44. Cheryl on November 18, 2013 at 6:29 pm

    “store up to 3 day”? Who are we kidding?

    Reply

  45. FatJunie on November 22, 2013 at 11:19 pm

    Made these for a friend’s birthday tonight using a 9.7 oz bar of 70% ScharffenBerger and also their cocoa powder. She wanted caramel and pecans, so I added them. She declared them THE BEST BROWNIES I’VE EVER HAD!!! They really are delicious. Thank you for sharing the recipe — I will be using this one again!

    Reply

  46. Cupcake Trish on November 23, 2013 at 4:23 pm

    These brownies are the only brownies I make now. My family & friends absolutely love them. They are super… Super rich and everything you want in a brownie. I bake mine in a 8×8 brownie pan.

    Reply

  47. Alex K on November 24, 2013 at 4:20 pm

    I found your recipe 2 weeks ago. I have made them twice since. Everyone that has tried them agrees that perhaps this is the best chunky brownie recipe out there. Kudos. They are to die for. Thanks for sharing!!

    Reply

  48. Jenny on December 1, 2013 at 8:50 pm

    Sorry if this has been asked before but do you know if this recipe doubles well or not? I want to make a double batch they’re so delicious! I love them with peanut butter chips added too :) Thanks!!

    Reply

    • Michelle on December 2nd, 2013 at 4:35 pm

      Hi Jenny, As this is already made in a 9×13-inch pan, I’m not sure how you could double it and maintain the same thickness. I would probably just make two separate batches if you need more brownies.

      Reply

  49. Paul on December 13, 2013 at 10:01 am

    Reader from the Philippines! Great blog! I just made them now and waiting for it to cool down. Is it really too liquid in the middle or its just underbaked? I just followed the procedures and baked it for 30 mins.

    Reply

    • Michelle on December 13th, 2013 at 11:03 am

      Hi Paul, They should not be liquid in the middle, but will be slightly under baked. They will set up as they cool. However, note that the recipe does say 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. It’s important to make sure you check the visual clues too, as well as using the time as a guide.

      Reply

  50. Mikaela Gumbs on December 21, 2013 at 7:44 pm

    When turning off the heat but keeping the bowl over the steaming water, and then adding the sugars to whisk until completely combined, does the sugar have to be dissolved? Like, how should the chocolate mixture look at room temperature? Btw, your blog post about this recipe is my favourite one :)

    Reply

    • Michelle on December 22nd, 2013 at 3:41 pm

      Hi Mikaela, It will be a bit grainy. I hope that helps!

      Reply

  51. Fatema on January 2, 2014 at 1:25 am

    Hi
    For baking this brownie if use a glass dish do I still need to line it with paper?

    Thank you

    Reply

    • Michelle on January 2nd, 2014 at 10:09 am

      Hi Fatema, Yes, if you use a glass dish you still need to line it with paper.

      Reply

  52. Fatema on January 2, 2014 at 1:33 am

    Sorry, Im new to baking and don’t have many pans, I have a 9inch square is it ok to use this tin and have the brownie a little thicker?

    Reply

    • Michelle on January 2nd, 2014 at 10:10 am

      That’s okay! There is actually too much batter to put it all in a 9-inch square pan. If that’s all you have, you will need to cut this recipe in half.

      Reply

  53. hally on January 6, 2014 at 9:34 am

    Do you need to use instant espresso powder for the baked brownie or do you know a subsitute? thanks!

    Reply

    • Michelle on January 6th, 2014 at 4:42 pm

      Hi Hally, I really do recommend it, as it really intensifies the chocolate flavor. However, if you need to, it can be omitted (there are no good substitutes for it).

      Reply

  54. pam on January 7, 2014 at 7:31 pm

    I have been hesitant to make these as I live at a High Altitude (5700 ft) and the ingredients are expensive but today I caved. There are no set rules for baking at high altitudes, it’s just trial and error. 2 common changes for altitudes are more flour and/or a longer bake time. I chose to increase flour by 1 TBLSP. and kept bake time the same (mostly because toothpick came out clean and I could see edges start to come away from pan) the edges and crust are AMAZING so next time I will still add my extra flour but I will also add about 3-5 min. more time in the oven. p.s. out of parchment paper (after all the holiday baking) so I just sprayed bottom and sides with cooking spray and it worked fine.

    Reply

  55. Lana on January 8, 2014 at 11:10 pm

    I’m planning on making these this weekend and I just have a quick question:
    Can the chocolate, butter and instant espresso powder be melted in just a sauce pan over the stove, instead of over a pan of simmering water?
    I’m just now realizing that all of my larger bowls are plastic, so I can’t do the method that the recipe calls for. Your input would be greatly appreciated. Thanks!

    Reply

    • Michelle on January 9th, 2014 at 11:28 am

      Hi Lana, Unfortunately, I would not recommend this, as cooking chocolate in a saucepan over direct heat can cause the chocolate to scorch pretty easily. The double boiler method allows for much more gentle heating. If you don’t have any metal, glass or ceramic bowls that you can use, I would recommend microwaving the mixture on 50% power in 30 second increments, stirring after each, until totally melted and smooth.

      Reply

  56. Lindsay on January 8, 2014 at 11:11 pm

    I found your blog on Pinterest and I’m so glad I did! This recipe is so good and makes a perfectly fudgey brownie with a crusty top and chewy edges. Over Christmas I had a cakey brownie (not my fave) and had been craving a more dense brownie ever since. This was the ticket! Thanks for sharing!

    Reply

  57. Ron on January 29, 2014 at 9:47 pm

    I made these tonight. I couldn’t figure out why they were taking so long and still very runny in the middle . Finally, I took them out and put them in the microwave ! Ha.

    Well after about 10 minutes in the microwave, they finally firmed up.

    Finally it dawned on me that I probably used to small of a pan. I need to pay more attention to the recipe directions next time. I used an 8×8 pyrex dish !

    So anyway, my brownies were perhaps a tad underdone but moist with a very good texture anyway. I am ecstatic that I was able to save these. I thought for sure I ruined them.

    I’ll just repeat what others have said. These are the best brownies I have ever had !

    Thanks for sharing this wonderful recipe !

    Reply

  58. S on February 2, 2014 at 4:54 pm

    Just made these and they came out looking good but a little cakey – however they tasted horrible – very odd taste – I followed the recipe exactly and got the Girradeli 60% chocolate and dark cocoa. Not sure what happened. I had been very excited about these and am very disappointed.

    Reply

  59. Louise on February 9, 2014 at 2:26 pm

    Hi! I am a true fan of your recipes! I get them in my mail box and really enjoy reading your posts.
    Ever since I lost my brownie recipe, which I had been using for years (awful, right?), I have been searching for a new one.
    Soooo, I made these brownies. I followed the recipe to the letter. Total disaster and I don’t know what went wrong. They did form a crust which I liked, but underneath they were all liquid. At the end of the 30 min, as they were not done, I baked them another 15. Still nothing. We ended up eating them with a spoon out of bowls. Don’t get me wrong, the taste was great, just the chocolate fix we needed, but we were in the mood for brownies, which we didn’t have… Could you direct me as to what could be the problem? I even used a clear glass baking dish! Thank you!

    Reply

    • Michelle on February 10th, 2014 at 2:58 pm

      Hi Louise, I’m so sorry that you had an issue with these brownies. I’m not sure what the issue could have been, but I would make sure you use an oven thermometer, because if the temperature is off, that could certainly cause issues. I make these all the time and they come out pretty much exactly the same every time.

      Reply

  60. jan on February 23, 2014 at 2:52 am

    You are officially my ‘go to’ website for all things wonderful. There is just too much out there, and so far, everything I have tried from your site works – including these, so why bother floundering out there in that vast sea of foodie websites. In the time I have wasted in front of this box I could have baked enough of these brownies for everyone in my village. They hit the chocolate nerve! 11 oz of 70% Lindt chocolate goodness packed into these gems helps. Thanks for keeping your site fresh.

    Reply

  61. Andrea on February 23, 2014 at 1:54 pm

    Would the recipe still work if I added in some chopped walnuts?

    Reply

    • Michelle on February 23rd, 2014 at 8:20 pm

      Hi Andrea, Yes, I don’t see why not!

      Reply

  62. Remszi on February 24, 2014 at 10:01 am

    I made these this weekend, and they turned out perfect!!! You showed me that baking scrumptious brownies is easy! :) The only mistake I made was that my pan was a bit smaller, so the batter was thicker and I had to bake them a bit longer, and ended up drying them out a bit :) Anyhow, my family devoured them all, and I definitely loved them. Oh my, the flavour! Thank you for sharing this recipe.

    Reply

  63. Aqiyl Aniys on February 25, 2014 at 12:51 pm

    I don’t know what it is about brownies.Brownies are the most tempting dessert in the world.

    Reply

  64. Sylvie on March 6, 2014 at 6:58 pm

    You’re probably like ‘people are still commenting on this?’

    I just wanted to let you know I made this once and it was the best brownie I’ve had– I was pregnant and somehow became a brownie-person during the pregnancy. I am making these again today, yippee! That means I’ve literally kept this tab open for more than 4 months… that’s crazy.

    Reply

  65. Katie Fuszard on March 7, 2014 at 3:13 pm

    I cannot wait too try out this recipe tomorrow!! Baking Saturdays are always the best! I will be reviewing this recipe on my blog. I hope its okay that I listed you on my recent Blogroll post :)

    xo
    crazyforyou1.blogspot.co.uk

    Reply

  66. Leah lee on March 12, 2014 at 3:35 am

    How big are the eggs?
    Medium? Because it differ from every country

    Reply

    • Michelle on March 12th, 2014 at 3:51 pm

      Hi Leah, Unless otherwise noted, all eggs used in recipes here are large.

      Reply

  67. Leah on March 12, 2014 at 9:03 am

    How long will I need to bake if I’m using a 9 by 9 pan?

    Reply

    • Michelle on March 12th, 2014 at 3:53 pm

      Hi Leah, You will need to cut the recipe in half, and then you’ll probably need to increase the baking time an extra 3 to 7 minutes.

      Reply

  68. Christine on March 21, 2014 at 8:07 pm

    Found this recipe on Pinterest. All your recipes are great! However these brownies are THE BEST I have ever had, the only recipe I make anymore! Thanks for sharing

    Reply

  69. Christina on April 2, 2014 at 9:20 pm

    Hi! These brownies look so amazingly delicious that I want to bake them for my friend’s birthday. The only problem is that I only have a 8X8 pan. And I know I should half the recipe, but since the recipe calls for 5 eggs, should I use 2 eggs or 3 eggs?

    Thank you!

    Reply

    • Michelle on April 7th, 2014 at 10:46 pm

      Hi Christina, I would break one egg and beat it a little with a fork, weigh it, and then use half. That is the most accurate way to split eggs in half.

      Reply

  70. Sylvia on April 5, 2014 at 10:55 pm

    Hi….. I tried this recipe yesterday. The brownies came out tasting delicious but it is very cakey and looks more like a chocolate cake. I am not sure what I did wrong.
    In step 3 when I whisk the sugar into mixture of butter, chocolate and espresso powders, I find it difficult to make it all completely combined. It seems that that butter cannot blend completely with the other ingredients and so, batter looks watery (butter looks disintegrated with the other ingredients). At that point, I felt like I have failed the process somehow. I really not sure whether it is supposed to be like that. Please advise. Thanks

    Reply

  71. Rosaria on April 9, 2014 at 4:17 pm

    Wow their Mouth Watering and they Look Yummy

    Reply

  72. Deepa Ranjit on April 22, 2014 at 11:05 am

    Hello, BEB, tried this recipe after drooling over it for a couple of weeks. Went smoothly till the melted chocolate part, but when I added the sugars, it went all strange. Still waiting for it to cool to see if i can salvage any of it – not too hopeful – but at the moment it looks like the sugars and the chocolate have ganged up, leaving the liquid butter swirling around it. I am going to forge ahead, after all, it’s chocolate. Can’t dump it without breaking my heart. Will see what the end result is like. Sigh!

    Reply

  73. Vanessa on April 23, 2014 at 2:35 am

    This looks amaaaazing! :)

    http://cafecraftea.blogspot.com

    Reply

  74. Onfalia on May 4, 2014 at 8:14 pm

    They look sooooo good! But I have a doubt, does the sugar dissolve un the butter/chocolate mixture?

    Reply

    • Michelle on May 12th, 2014 at 10:27 am

      It will look grainy when mixed at first, but yes, it dissolves when baked.

      Reply

  75. Nina on May 5, 2014 at 6:33 pm

    Hi,
    I spontaneously decided to bake these brownies today because the description (which was, by the way, also stilistically pretty cool!) sounded exactly like what I’ve been looking for for so long. I’m german, and all brownies you ever get served here have that spongy, cakey texture I abhor. They came out magnificent and the three other people I used as guinea pigs loved them! (Or at least they pretended to do so which might have been due to the fact that I held a kitchen knife in my hand.) Thanks for the great recipe.
    The only problem I encountered was that the brownies were VERY hard to get out of the baking pan (probably because I just buttered it since I was out of baking parchment and also didn’t let it cool off completely out of- let’s face it- sheer greed.)
    Also, I added a bit less salt, which proved to be the right decision for me personally, and the next time I will use a little less sugar and a little more chocolate in order to make the brownies even more chocolatey :)

    Oh, and by the way: it can be quite inconvenient for someone in Germany or probably Europe in general to cook/bake after american recipes, because we don’t use the same quantity and temperature units and a lot of the stuff that’s often required just isn’t available here. For other non-american readers:
    - There are websites and web calculators that help you convert the american units into yours. Just, for example, google “ounces to gram” and you will probably find what you need. Also, you can apparently buy plastic “cup” beakers on Ebay or elsewhere pretty cheaply.
    For german readers: two of the sites I used to convert the units: http://amerikanisch-kochen.de/maseinheiten and http://www.usa-kulinarisch.de/informationen/masseinheiten-umrechnen/.
    DON’T FORGET TO CONVERT FAHRENHEIT TO CELSIUS! I almost fell victim to that, and believe me, baking brownies at 350° Celsius for half an hour is a very, very bad idea.
    - Packed sugar isn’t available here. In fact, I had to google and find out what packed sugar even is! All sugar, both white and brown, is sold granulated or powdered around here. To achieve the additional moistness that is provided by the packed sugar I used our regular granulated brown sugar, and added a tablespoon of sugar beet molasses. It worked out very well, although you might want to consider using a little less sugar in general as a compensation.

    Thanks again!

    Reply

  76. tanya on May 7, 2014 at 4:48 pm

    i made these for to take to a bbq and everyone was raving, they are delicious. how would they do baked in a mini muffin tin? i wanted to make brownie bites.

    Reply

    • Michelle on May 12th, 2014 at 10:27 am

      Hi Tanya, I’ve never tried it, so unfortunately I couldn’t say :(

      Reply

  77. Kayla on May 7, 2014 at 10:22 pm

    I’m making these for the first time and I just added the sugar and the mixture is very grainy with the sugar in it. Is that normal before I add eggs and the dry mixture? Thanks!

    Reply

    • Michelle on May 12th, 2014 at 10:28 am

      Hi Kayla, Yes, it will all come together!

      Reply

  78. Christina on May 9, 2014 at 8:03 am

    I made your baked brownies today & I must say they came out AMAZING. so moist and fudge-y with the most perfect crackle crust…. I did make a few changes however:
    Used milk chocolate instead of dark & decreased the amount of sugar -(1 cup white & 1/2 cup coconut sugar)
    Baked them at 150C for 30min. They are PERFECT. my husband & kids all agree.
    Can’t wait to try the salted caramel ones!!!

    Reply

  79. Sara on June 14, 2014 at 6:37 pm

    What do you think the baking time would be if I halved the recipe?

    Reply

    • Michelle on June 17th, 2014 at 4:24 pm

      Hi Sara, I am not sure, as I have never halved the recipe. You could try decreasing it a bit and go from there.

      Reply

  80. Rob in Texas on July 1, 2014 at 12:29 pm

    Picked up a couple of the key ingredients on the way home and made these brownies last night. The directions were very easy to follow and the results were amazing. Used a 9.7 oz. bar of 70% Bittersweet Chocolate from Scharffen Berger plus Medaglia d’Oro Espresso powder. Absolutely delicious!

    Reply

  81. Heidelind on July 3, 2014 at 8:55 am

    Great texture, definitely not cakey. I’m bringing these to a 4th of July party:)

    Reply

  82. Mike on August 1, 2014 at 12:41 am

    1 cup, 2 sticks of butter, sounds like too much to use with only 1 1/4 cup of flour. They look good in the photo, though.

    Reply

  83. Maya on August 14, 2014 at 7:19 am

    Could someone clarify the amount of flour for me? 1 1/4 cup of flour would be about 150g or 5.6 oz, is that correct? I am new to baking so I try to be as accurate as I can. Whenever I measure flour by volume I tend to run in trouble. A “cup” of flour can weigh anywhere between 4 and 5 1/2 ounces.

    Reply

    • Michelle on August 15th, 2014 at 9:14 am

      Hi Maya, I use the King Arthur Flour weight chart for all of my conversions, so according to that, 1 cup all-purpose flour = 4.25 ounces. Therefore, 1.25 cups of all-purpose flour equates to 5.3 ounces. I hope that helps!

      Reply

  84. Natalie @ Paper & Birch on August 14, 2014 at 10:53 pm

    You know this has to be a great recipe when 4 years later, people are still commenting. Can’t wait to make these?

    Reply

  85. Crystal on August 28, 2014 at 6:15 pm

    I’m thinking of making these gluten free. Can I just swap for an AP GF flour or would I need something else?

    Reply

    • Michelle on August 28th, 2014 at 8:49 pm

      Hi Crystal, I’ve never used any type of gluten-free flour, so unfortunately I can’t offer any advice on how to alter these.

      Reply

  86. krisie on August 30, 2014 at 5:01 pm

    I made these brownies & they were divine!!!! My only question is how long should u wait before adding the eggs to the chocolate mixture? I was so paranoid about cooking the eggs that I iced down the bowl with the hot choc mixture.

    Reply

    • Michelle on August 31st, 2014 at 12:51 pm

      Hi Krisie, I just wait it out, the length of time will depend on how warm (or cool) your kitchen is. I literally just stick my finger into the mixture to see if it’s down to room temperature or not.

      Reply

  87. Sydney Sun on August 31, 2014 at 1:56 am

    These brownies look delicious – and super moist at that!

    Happy Baking! :)
    Sydney

    Reply

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