Once again, I’ve missed the baking boat. A little while ago I went searching for the ultimate brownie recipe and noticed a lot of bloggers raving about “the famous Baked brownie”. Say what? Please tell me I’m not the only one that doesn’t know about this brownie from a little NYC bakeshop called, well, what else…Baked! From what I can gather, these guys made some brownies that Oprah raved about on her show which pretty much resulted to them being shot into baking stardom overnight. Ok, so I was intrigued and got busy making the brownies.
The verdict? Umm, the BEST BROWNIES I HAVE EVER HAD. No joke. They are dense, fudgy, rich and have that wonderful shiny crackle “crust” on top. Hello, beautiful! I was officially sold on this recipe and promptly went online to order their book and see what other awesome recipes I was missing out on.
If you love brownies, you absolutely MUST try this recipe. Prepare for brownie heaven! Oh yes, MILK. Must have that, very important. Now go bake!
- 1¼ c. AP Flour
- 1 t. Salt
- 2 T. Dark Unsweetened Cocoa Powder
- 2 c. Dark Chocolate Chips (I used Ghirardelli Bittersweet)
- 1 c. (2 sticks) Unsalted Butter, cut into 1-inch pieces
- 1 t. Instant Espresso Powder (I only had instant coffee granules and used 2 teaspoons)
- 1½ c. Granulated Sugar
- ½ c. Light Brown Sugar, packed
- 5 Large Eggs, room tempoerature
- 1 T. Pure Vanilla Extract
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9×13 glass or light-colored baking pan. Line with foil, letting extra hang over the sides to use as “handles”. Grease the foil.
- In a medium bowl, whisk the flour, salt and cocoa powder together.
- Put the chocolate, butter and instant espresso powder (or instant coffee granules) into a large bowl and melt in the microwave at 20 second intervals, stirring between each time until completely melted and smooth. Add sugars and whisk until completely combined. Let cool to 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 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 foil “handles”. Cut into squares and serve.