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.
Do you think I could replace the flour with whole wheat baking flour?
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).
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!
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!
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?
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.
I forgot to add the 1 1/4 cup of sugar! Oh no!!!
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!
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.
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.
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!
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?
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….
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!
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!
Nvm i just missed the first step !
Hi, these look amaizing but what size pan do you use ?
Thanks !
Mine got slightly burnt from below. :'(
However, they taste absolutely perfect from above, thank you for sharing the recipe. :)
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
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.
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 :)
Hi Susanna, I would stick with the regular brown sugar. I’m glad you enjoyed the brownies!
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… ;)
I was wondering what type of chocolate you used and if you used a dark unsweetened cocoa powder or a regular unsweetened cocoa powder?
Hi Kirstin, I used Ghiradelli chocolate, and I used Penzeys Dutch-process cocoa powder.
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!
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.
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?
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.
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!
Hi Rosalie, If you overbake the brownies they’ll likely be somewhat dry and could end up “crusty” around the edges.
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 :)
Hi. How long would This brownie last in e fridge? Thanks! Lovely bakes!!
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.
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!
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.
Made these today and this is the best brownie recipe I have ever made. They are delicious!
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!
Hi Olivia, The sugar should be completely combined into the chocolate mixture, but it won’t melt completely.
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?
Hi Shelby, The texture and the flavor could definitely end up being off. I’d recommend going with the recipe as written.
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!!!!!
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!
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.
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!
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.
This ones definitely a keeper, was looking for the ULTIMATE brownie recipe, I found it. My husband and daughter LOVED them. Thanks .
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!