The Baked Brownie
The Baked Brownie! Totally famous and for good reason – they are rich, dense, fudge-like brownies; you’ll never need another brownie recipe!
The famed Baked brownie. Oprah says it’s one of her favorite things. America’s Test Kitchen claims it’s their favorite brownie.
I don’t put much stock in Oprah, but America’s Test Kitchen is pretty much like the bible to me 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.
If you haven’t treated yourself to the beauty that is the Baked cookbook, run, don’t walk, to Amazon and order it immediately. The Baked series is one of my most coveted groups of cookbooks – they have incredibly wonderful recipes, many that have a cozy, homey feel as well as some that have unique tweaks. 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 one of my favorite things. And I usually need to hide them from myself.
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 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.
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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.
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). They have substance and heft when you bite into them, and they boast the ever-elusive and much sought after thin, crackly brownie crust that seems to be the calling card of amazing brownies.
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: Toasted Almond Fudge Ripple Ice Cream
Four years ago: Coconut Cream Pie
The Baked Brownie
Ingredients
- 1¼ cups (156.25 g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder, natural or Dutch-process will work
- 11 ounces (311.85 g) dark chocolate, coarsely chopped
- 1 cup (227 g) unsalted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder, optional
- 1½ cups (300 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate, butter and instant espresso powder in a large heat-proof 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.
- 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.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through baking, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, about 30 minutes. Let the brownies cool completely in the pan, then lift them out of the pan using the parchment paper. Cut into squares and serve. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on October 8, 2010.
I may just need this cookbook- these brownies look fabulous!
Wow! These are gorgeous and look amazing!!
I have these in the oven right now! Unfortunately, I didn’t have instant espresso (or even instant coffee) so this recipe is without that ingredient. But I think it will still be super tasty (or at least the batter was… and I don’t normally eat batter).
Brittany, would love to hear what you thought, I’m sure they were still amazingly fabulous even without the espresso powder!
AMAZING, even without the espresso powder. These will make a regular appearance in my home. Thanks for sharing the recipe here!
Awesome to hear! You are very welcome!
these are gorgeous! i’m going to see if i can get my hands on 11 ounces of chocolate tomorrow… i used to work in a coffee shop that had dense, chewy delicious brownies with that signature crackly top..they were like crack! so addictive!!
Everything in the Baked book is awesome, glad you got your copy :)!! The second book just came out, I am seeing the authors next week on their book tour, should be lots of fun!!
Now I am totally craving brownies! I really don’t think there’s a “safe” time to read your blog. Even though I just had dinner, I now am ravenous for some brownies :)
a baked chocolate bar…now that is a good thing!
I made these afternoon and we just cut into them. Let me tell you, my fiance is a brownie expert and I have baked many different recipes and he has liked most of them, but tonight he told me to throw away every other recipe and memorize this one because this is the only one he wants to eat from this point in life. He told me that he could and will eat the whole pan for he has finally experienced brownie nirvana. Thanks for the recipe, I am off to buy the Baked cookbook tomorrow.
You are very welcome! I’m happy that these got the thumbs up from a brownie expert, so excited to hear he loved them!
I’ll have to make these for my husband! He’s such a chocoholic!
I’ve been wanting to try these brownies ever since I got the cookbook! But instead I refrain from flipping to that page so that I won’t eat a whole pan of these. Plus, I can never seem to keep an ounce of chocolate in my kitchen, never mind 11 ounces. These look just as incredible as the ones in the book, I better go buy some chocolate!
You know I think I might be a little miffed at you too. You see I logged on this morning to get the garlic rolls to make for a friend who just had a baby. I was completely ambushed by the thick squares of chocolaty goodness that slapped my drool button silly. Yes, for the THIRD time this week, the kids will be getting brownies. (We really do eat balanced around here, I promise.) We have been looking for that special recipe as of late and you had me at “America’s Test Kitchen”. I am very excited to spend my rainy afternoon in the kitchen with these brownies, and garlic rolls.
THANKS AGAIN!
Amanda
I hope you enjoyed the brownies, Amanda, and aren’t *TOO* mad at me ;-)
That looks so rich and yummy.
Those look fantastic!
The fudgey vs cakey ratio looks perfect, as does that thin crust on the top — very nice…Theresa
Oh my gosh, these look SO rich and decadent. I am definitely in the fudge-y brownie camp so I’m super excited to try these. Putting that cookbook on my wishlist too!
I love rich dense brownies, so this recipe looks like the one for me.
That’s it. I am going to have to make these. And buy the cookbook. I love a good brownie. Ooey gooey and rich are the best kind.
Those look great, I’ll have to try them. I too love everything ATK, especially Baking Illustrated. They are a great resource. You know, as much as you like these, you should consider renaming your site “Brownie Eyed Baker”. :-)
Not bad, Erik! I’ll keep it in mind :)
I love this cookbook and just picked up their latest book. I’ve got some big plans for Christmas gifts with these tasty treats.
These brownies look amazing! My husband LOVES brownies, and I’ve been looking for a great recipe to try. Thanks for sharing. Love your blog!
Aw, thanks Lindsey!
B.E.B., I am mad at you this morning, just saw this post and you know I’m just going right over to the cupboards to start pulling brownie ingredients together and that means I’ll be missing aerobics class again…what are you trying to do to the “willpower challenged”??? Am not going to visit here for at least however long it takes me to burn off the brownie caloreis, oh my!!!
Haha my apologies, please don’t stay mad for long! :-D
*droooll*
I absolutely love the Baked book, these look too good to be true!
I have been dying to try these! oh my god, woudl you say is your favorite brownie ever? cause you have tons of brownie recipes, my current favorite is from Boudin Bakery’s and I found the recipe in http://www.cookiemadness.net/2009/09/boudin-bakery-brownies/ and is amazing! it has no baking soda or powder either, but I still want to try this! Thanks a lot!
-Amalia
Amalia, I do think I would stamp these as my favorite ever. They are just the quintessential perfect brownie in every possible way. Love!
i am practically drooling at these pictures
i LOVE the baked cookbook & the brownies are the best!
i have re-created so many of their goodies from that book & everyone is a gem.
i just received “the boys” new cookbook “baked explorations: classic american desserts reinvented” & it looks like a treasure! their take on reviving old recipes with a modern twist is great!
i am lucky enough to live not too far from their bakery & that was an amazing experience!
thanks for your adaptation…i am going to bake it & i know why i enjoy your blog so very much…we are on the same wave length when it comes to sweets!
These make my mouth water! :)
ALSO, in the photographs of the brownies, it appears that there are chunks of chocolate or chocolate chips in the baked brownie but the recipe says to melt all the chocolate and mix into the dry mixture. Am I seeing things?
Hmm maybe? ;-) There aren’t any chips or chunks of chocolate in the brownies.
I thought so too at first, but I think what we’re seeing is bits of the crackly crust on top… Mmmmm…
I think its the crust pieces you see, that has been cut thru
Hi Judy, that’s not chocolate chips or chunkc of chocolate. They looked like it but they are actually the thinly crunchy crust top. Thats what you get baking brownies. Good luck and have fun baking !
What does “dark chocolate” mean? Unsweetened, semisweet or sweet dark “eating” chocolate?
Hi Judy, dark chocolate is typically 60% – 72% bittersweet chocolate. I buy Ghiradelli 60% for baking.
If I didn’t wait for the chocolate mixture to be room temp, did I ruin the brownies? The texture seemed lumpy =/
um yuck!!
only kiddin yum!!
these brownies rock my world!!! best recipe ever!!
Thank you for clarifying the type of chocolate needed. I bought unsweetened dark chocolate. So tomorrow, I go back and get the right stuff.
you always have the best recipes on your blog! this is no exception. now i’m craving brownies! yummm
We definitely need more brownies in my part of the world. These look fantastic – and I like that they are not ‘cakey’ with a ‘thin crackly crust’. What a great explanation of texture. Thanks for sharing.
These brownies are great and my kids went wild – but I have fond memories of buying cake brownies at the local bakery – but no one seems to make brownies with that cake texture. Can someone direct me to a recipe. Most appreciated.
I think you may like this one :D
https://www.browneyedbaker.com/2008/06/03/twd-french-chocolate-brownies/