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Brownies from Baked

by on November 2, 2008 · 20 comments

According to the authors of my newest cookbook, Baked: New Frontiers in Baking, this is Oprah’s favorite brownie. Naturally, I had to give it a try.


Nothing on the ingredient list seemed out of the ordinary, but “Baked” is meticulous in their technique, so rather than adapt the recipe or make changes, I’m linking to someone who posted it almost verbatim on the Internet. The version I’m linking to includes cardamom, cinnamon and chipotle. Remove those spices and you will have the same recipe that’s in the book.

And how is it? Out-freaking-standing! These are very good brownies and definitely go in the “in between” category. They’re not too fudgy, not too cakey.

Some notes:

— I personally would not use a glass pan the first time.
— Try to use something with above 60% cacao
— Don’t over or underbake
— Follow directions carefully
— If you make a half batch, do it in an 8 inch metal pan and bake for 27 minutes. But don’t go just by bake times. Use the toothpick test and take the brownies out when moist crumbs appear on the pick/wooden skewer.

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Published on November 2, 2008

{ 20 comments… read them below or add one }

Dana November 2, 2008 at 3:49 pm

I made the spicy version of these a few weeks ago, and I have to agree-they are incredible! I really need to break down and buy this book…

VeggieGirl November 2, 2008 at 5:41 pm

Oooh, yum!!

bakingblonde November 2, 2008 at 5:42 pm

Wow, I have been wanting to try another brownie recipe. I haven’t made them forever. They sound so good right now with some peppermint chips thrown in!

Amanda November 2, 2008 at 6:11 pm

These look really delicious! I guess I’ll have to bookmark and try them :)

Dorothy November 2, 2008 at 6:27 pm

that’s currently my new favorite book too! these brownies look sooooo delicious!

Patti November 2, 2008 at 7:44 pm

Those look like my kind of brownie! I guess I’m an in-betweener!

eva November 2, 2008 at 8:06 pm

Hi Anna,

I made the “Baked” brownies last week as well, with the same verdict: they’re incredible! I used 70% chocolate as well as extra dark cocoa. Their meticulous instructions were perfect. My batch:

ps. I also made a “s’mores” version a few days later that was also a big hit.

Mary November 3, 2008 at 7:37 am

“Out-freaking-standing!” I love this and coming from someone with your talent this is an outstanding recommendation. I’ve got to try this.

Anna November 3, 2008 at 7:54 am

I guess my only minor complaint is that these brownies aren’t very attractive. The top isn’t shiny and they crumble a lot.

Digigirl November 3, 2008 at 8:32 am

I’ve been looking for a great brownie recipe forever! Definitely need to give these a try. I’m with you though, I love those shiny, crinkly tops. I wonder if we can somehow add that to these without messing them up?

Meredith November 3, 2008 at 8:51 am

I actually made the Nesquik brownies from your site this a.m. ’cause they were so quick (I mean ‘quik’) –started putting them together at 8:15 a.m., and was able to leave the house for work by 9:00 a.m. They definitely have the “shiny” top; I haven’t tried yet, as they’re still chilling in the fridge, but I’m sure that they’re not “out-freaking-standing”. I’ll try these later this week…….but how do they compare in your book to the America’s Test Kitchen, which you listed as one of the best you think you’ve ever made?

Anna November 3, 2008 at 8:57 am

Meredith, I hope you like the Nesquik brownies.

I loved these, but if I had to choose between the two, I’d probably choose the ATK brownies. The ATK brownies are prettier.

eva November 3, 2008 at 9:04 am

You really think the ATK brownies are prettier, Anna? I made the “Baked” brownies as well and I thought they were beautiful and utterly delicious. I loved them so much I made a s’mores version the week after, lol.

My photo and post about the “Baked” brownie:

Anna November 3, 2008 at 11:01 am

Eva, I enjoyed reading your post. Thanks for thel link! The “Baked” brownies are absolutely amazing, but I had a hard time photographing them because they just looked so plain. Plus, I’m a sucker for a shiny top. I guess I’ve have to try the two side by side.

Also, in doing a side by side experiment we would have to use the same kind of chocolate. I used Scharffen Berger the last time I made the ATK brownies and Ghirardelli for these Baked brownies.

Maria November 3, 2008 at 1:20 pm

I am always up for a new brownie recipe! Thanks for this one!

aTxVegn November 3, 2008 at 2:25 pm

I’m going to have to get this book too. Your brownies do so look pretty.

Karen November 7, 2008 at 11:53 am

I made a half batch as directed in an 8 inch pan, baked for 27 minutes. I used Green & Black’s 70% dark chocolate. I left out the spices. I thought these were a bit salty, but I loved the texture, I guess I am a fan of the in-between brownie.

Fallon March 26, 2009 at 11:30 pm

Finally today was the day I made the Baked Brownie. I didn’t add the extra spices, and like the above post bit salty. The expresso and chocolate go well together. I didn’t feel like I cooked them enough and decided to throw them back in for 10 more minutes. The middle was very fudgy, uncooked.

The only thing I have a problem with is I got 12 servings out of the batch. The recipe calls for 24 brownies.. yet they would be very tiny if that was the case. Everyone else that has made a Baked Brownie looks like their servings are bigger. I did exactly what the recipe called for. Did you have 24 servings?

Anna March 27, 2009 at 6:04 am

Hi Fallon,

I’m glad you tried the recipe. I think I got about 16 servings.

Baking is my Zen August 14, 2010 at 12:44 am

Hi! I’ve linked your post to my Baked Brownie post. You’re welcome to join my cookbook giveaway.

Baking is my Zen will be having a
from August 8 through August 14, 2010.

Carmen of Baking is my Zen

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