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 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
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!
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.
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
How long will I need to bake if I’m using a 9 by 9 pan?
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.
How big are the eggs?
Medium? Because it differ from every country
Hi Leah, Unless otherwise noted, all eggs used in recipes here are large.
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
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.
I love this :)
I don’t know what it is about brownies.Brownies are the most tempting dessert in the world.
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.
Would the recipe still work if I added in some chopped walnuts?
Hi Andrea, Yes, I don’t see why not!
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.
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!
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.
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.
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 !
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!
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!
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.
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.
Do you need to use instant espresso powder for the baked brownie or do you know a subsitute? thanks!
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).
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?
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.
Hi
For baking this brownie if use a glass dish do I still need to line it with paper?
Thank you
Hi Fatema, Yes, if you use a glass dish you still need to line it with paper.
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 :)
Hi Mikaela, It will be a bit grainy. I hope that helps!
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.
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.
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!!
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.
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!!
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.
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!
“store up to 3 day”? Who are we kidding?
Can this recipe be made in 2 8″pans? If so, how long would you bake them for?
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?
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!
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….
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.