Go Back

The "Baked" brownie

The famous Baked brownie - rich chocolate squares with a crackly crust and wonderfully fudgy!
Print Recipe

Ingredients
  

  • 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
  • 90 grams or 1/3 all purpose flour
  • 1 tbsp cocoa powder
  • 1/2 tsp salt

Instructions
 

  • Preheat your oven to 180 C / 350 F. Line a 8 x 8 inch pan with parchment paper , keeping two opposite sides long enough to pull out the brownie slab after baking.
  • 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. You can heat directly in a thick bottomed saucepan as well but stir often and keep an eye so nothing burns!
  • 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.

Notes

The recipe calls for dark cocoa , espresso powder and 60-72 % chocolate. I used regular 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 upto 5 days.
My measuring cup is 240 ml.