I SWEAR these brownies are fully baked. They're just crazy dense and decadent. And famous. The Baked Brownie is probably one of the most well known brownie recipes and it hails from a famous bakery in Brooklyn called Baked (that I did get the chance to visit once prior to moving). Now, I've been meaning to try it out for a whiiile. But...I needed instant espresso powder so I had to wait until I actually got some. I was able to try the actual brownie from the Baked and...honestly was underwhelmed. But it was packaged and not even a little bit warm. I had higher hopes for making it at home. And I was RIGHT!these but they're more gooey and over the top than these. They're soft and chewy (like to a melts-in-your-mouth level) but have that crackly top that brownie dreams are made of...and so packed full of chocolate flavor that oooooooh! Remember how I wished those cookies I shared Monday had been more chocolatey? These brownies delivered on that and THEN SOME! Now, as I mentioned earlier, there are instant espresso granules in this recipe--if you don't like coffee DON'T WORRY. I don't like coffee....at all. But you totally don't taste it, it just helps boost the chocolate flavor and add a little extra nuance that you won't be able to put your finger on (unless you're the one who made them, then you can obviously guess it was the espresso). Honestly...these live up to the hype. They're outstanding. You need the Baked Brownie in your life!
The Baked Brownie
From Brown Eyed Baker
Makes one 9"x13" pan.
- 1 and 1/4 cups all purpose flour
- 1 tsp. salt
- 2 tbsp. dark or unsweetened cocoa powder
- 11 oz. dark (or bittersweet) chocolate, coarsely chopped
- 1 cup (or 2 sticks or 16 tbsp.) unsalted butter, cut into cubes
- 1 tsp. instant espresso powder
- 1 and 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 5 eggs, room temperature
- 2 tsp. vanilla extract
- Preheat oven to 350F degrees. Butter a 9"x13" pan and then line with parchment paper (leaving enough overhang on the sides to be able to lift it out when the brownies are done).
- Whisk together flour, salt, and cocoa powder.
- In a large heat-resistant glass bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn't make contact with the water) put the chocolate, butter, and espresso powder together and stir until melted and smooth.
- With the heat off-but the bowl still over the saucepan-whisk together the sugars with the melted chocolate mixture. Remove the bowl from the pan and make sure that the sugars/chocolate are room temperature (if not let it sit for a bit until it is).
- Whisk 3 eggs into the chocolate mixture until combined and then whisk in the remaining 2 eggs.
- Stir in the vanilla until just incorporated-do not overmix!
- Sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, gently fold together until the flour mixture is mostly no longer visible.
- Pour the batter into the prepared pan and smooth the top.
- Bake 15 minutes, rotate the pan, then bake another 15 minutes (or until a toothpick inserted into the center comes out with just a few moist crumbs and isn't super gooey).
- Cool completely. Then remove the brownies from the pan by lifting the parchment paper out. Cut into squares and serve! Store leftovers in an airtight container at room temperature for up to 5 days.
And now I want to talk about something kind of serious:
It's fitting that this week I posted chocolate chocolatey recipes, it's almost as if I knew I'd need to honor someone who loved chocolate as much as I do. I'm talking about Joan, of the blog Chocolate Chocolate and More. Joan has been one of the most active and supportive members of the food blogging community that I know, and one of my oldest food blogging friends. Tragically, Joan passed away late last week. It was sudden and unexpected and the food blogging community is reeling from the loss--I can only imagine how hard this is for her family, especially her 3 teenage children. (You can read more about what happened and what's going to happen with her blog going forward here.) Joan was always so helpful, constantly giving her advice, time, and support to anyone in need. Reading her posts, chatting with her, always made me feel like I was getting a warm hug and a lot of wisdom. She was a bright light in this world and I still cannot believe she's gone. Her amazing blog is still going to be up for as long as possible (especially so her family can receive any income possible from it, to help them during this hard time), and I ask that you go check it out and peruse all the deliciousness that is to be had. Here are a few of my favorites:
We'll all miss you Joan, our prayers are with your loved ones <3