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.
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!
Hi Drew, I’m not sure that baking them on top of each other would work. Instead, I would bake them separately in the same size pan, then stack the layers, sort of like what I did with the red velvet cheesecake: https://www.browneyedbaker.com/2012/02/08/red-velvet-cheesecake-recipe/
These look great! You might like our Bonfire Brownies:
http://littlebuttondiaries.com/2013/10/27/bonfire-brownies-dark-chocolate-ginger-and-popping-candy/
These brownies are amazing.
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.
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.
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.
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.
Yummy Brownie
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 ♥
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.
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.
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.
Hi John, You can find the baking time in step #6 of the recipe above.
Hi Michelle
I have a 9 inch square baking pan! Do I need to change the recipe if I want to bake in it?
Hi Nimisha, Yes, you will need to cut the recipe in half and probably increase the baking time a tad.
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!
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.
do you think I could make these as brownie pops I have the pan for it. Thanks, Melissa
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!
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.
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!
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! :)
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.
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?
I am just loving this chocolaty The Baked Brownie :)
thanks for sharing this one
yummmmmyyyyyy
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
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
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
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.
How do you get that thin crackly crust at the top??? Thanks! :)
No secret tricks, it’s the recipe!
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 :)
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. :)
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.
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!
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. :)
Seriously the best brownie I have ever had!! Cannot say enough good things about this recipe! Thank you, thank you for posting.
If I want more cake like brownies can I add baking soda or powder? If so, how much?
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.
What if I want cake like brownies. Can baking soda or powder be added ? If so, how much?
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.
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 ?
Hi Bianca, That’s really odd. I’m not sure what would cause that!