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.
{ 20 comments… read them below or add one }
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…
Oooh, yum!!
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!
These look really delicious! I guess I’ll have to bookmark and try them
that’s currently my new favorite book too! these brownies look sooooo delicious!
Those look like my kind of brownie! I guess I’m an in-betweener!
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:
http://community.indigo.ca//posts/group-740/517293.html
ps. I also made a “s’mores” version a few days later that was also a big hit.
“Out-freaking-standing!” I love this and coming from someone with your talent this is an outstanding recommendation. I’ve got to try this.
I guess my only minor complaint is that these brownies aren’t very attractive. The top isn’t shiny and they crumble a lot.
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?
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?
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.
http://www.cookiemadness.net/?p=1918
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:
http://community.indigo.ca//posts/group-740/517293.html
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.
I am always up for a new brownie recipe! Thanks for this one!
I’m going to have to get this book too. Your brownies do so look pretty.
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.
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?
Hi Fallon,
I’m glad you tried the recipe. I think I got about 16 servings.
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
COOKBOOK GIVEAWAY
from August 8 through August 14, 2010.
http://bakingismyzen.blogspot.com/2010/08/cookbook-giveaway-by-baking-is-my-zen.html
Carmen of Baking is my Zen