After trying recipe after recipe, my search for the ultimate fudge brownie is over. You may have heard of the famous brownie from Baked, a bakery opened by Matt Lewis and Renato Poliafito in Brooklyn, New York. All of the recipes in the Baked cookbooks are amaaazing.
My photos came out terrible thanks to my camera, so I’m displaying other bloggers’ photos of the Baked brownie to demonstrate both how popular this recipe is and how extraordinarily dense, dark, rich, and fudgy these brownies are. I’ve made these brownies a few times now and every batch has resulted in overjoyed brownie-eaters coming to me with rave reviews (including from coworkers, classmates, and friends-of-friends who I’ve never even spoken to before) and recipe requests.
I’ve slightly overbaked them and slightly underbaked them before, but they came out absolutely delicious either way. They come out with a lighter texture when slightly overbaked and with a gooier texture when slightly underbaked. I love recipes that give you a little wiggle room on the baking time (partially applied eyeliner waits for no brownie).
Although they are dense, they are still pleasantly chewy and not like sludge that slowly slides down and sticks to your throat (which is how some fudgy brownies turn out). I topped my brownies with a peanut butter frosting the first time I made them, but it really isn’t necessary. And this is coming from someone who believes that peanut butter frosting makes the world go round. These brownies are perfect just as they are, and they stay fresh for several days.
You will never need another brownie recipe again.
The Baked Brownie
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large 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.
4. 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.
5. 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.
6. 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 parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.