Bars and brownies Chocolate

The “Baked” Brownie

“I call her the devil, ‘cause she makes me wanna sin

And every time she knocks I can’t help but let her in”.

I’m yet to try a brownie recipe that I didn’t like! And I ve tried a lot of brownie recipes. A LOT. When it comes to simple brownies, these are my go-to most of the time. But then I read up about this brownie…America ‘s Test Kitchen calls it the best brownie in the world , Oprah says its her favorite brownie ,  the best bloggers in the world say its the “ultimate” brownie… I just had to try it. How could I not!

So BAKED is a bakery in Nyc , the owners of which wrote these amazing books .Two of which I own and cherish. These brownies are one of the reasons the bakery and the books are so famous. I baked it right from their book “BAKED: New frontiers in baking” and other than halving the recipe, I pretty much left it as such.

Now , this is a rich brownie . It has 3 whole eggs , a full cup of sugar and half a cup of butter . But anything that tastes and feels this good , has got to be sinful at some level right! Aargh… how I dream of a world where chocolate had the same calories as spinach .

Anyways..

You’ll need:

  • 155 grams dark or semisweet chocolate
  • 115 grams or 1/2 cup unsalted butter
  • 1/2 tsp instant coffee powder
  • 150 grams or 3/4 cup granulated sugar
  • 50 grams or 1/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 80 grams or 1/2 cup + 2 tbsp all purpose flour
  • 1 tbsp cocoa powder (use Dark if you have it, I didn’t)
  • 1/2 tsp salt

Makes : 16 2×2 inch brownies
Time : 20 mins prep + 30 mins baking time

Lets get started:

Preheat your oven to 180 C . Grease an 8 x 8 inch pan with butter

Heat together the chopped up chocolate, the butter and coffee in a bowl which is kept on a saucepan of simmering water (double boiler) until smooth

While still on the heat, whisk in the sugars. Then let the mixture come to room temperature

Meanwhile, whisk/ sift together the flour, salt and cocoa powder

Once the chocolate mixture is cool, whisk in the eggs ONE at a time.

Whisk in the vanilla

Sprinkle the flour mixture on top and fold it in using a spatula. Don’t over mix!

Pour the batter into your prepared pan. Bake at 180 C for 25- 28 minutes until a tooth pick inserted in the centre, comes out with a few moist crumbs.

Cool completely in pan and then slice.

Also:

  • The recipe calls for dark cocoa , espresso powder and 60-72 % chocolate. I used regular cocoa , coffee powder and 53 % chocolate so my brownies aren’t as dark as the original .
  • Double the recipe if you own a 9 x 13 inch pan (with 5 eggs)
  • Wrap and store in an airtight container for unto 5 days.

These are so good! Superlatively good! Fudgy with a crackly top . Easy to slice. Rich and dense. So chocolatey. Everything that a brownie dreams of being. And everything I dream a brownie of being! Are they really the very “best”. Well, bake these “Baked” Brownies and decide for yourself!

11 thoughts on “The “Baked” Brownie”

    1. Hi Deeksha ! Thanks for dropping in. Yes, unfortunately 3 eggs would be tough to substitute. Hopefully will put up a good eggless brownie recipe soon!

  1. Hi Deeksha ! Thanks for dropping in. Yes, unfortunately 3 eggs would be tough to substitute. Hopefully will put up a good eggless brownie recipe soon!

  2. 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. We definitely need more brownies in my part of the world. These look fantastic and I like that they are not cakey with a thin crackly crust . What a great explanation of texture. Thanks for sharing.

  3. 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. We definitely need more brownies in my part of the world. These look fantastic and I like that they are not cakey with a thin crackly crust . What a great explanation of texture. Thanks for sharing.

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