Deep Dark Baked Brownies — Baked NYC

I’d planned on making the Reine de Saba from Bon Appetit, but now I’m kind of in the mood for these — Oprah’s Favorite Brownies from Baked NYC.

baked brownies

Update: I have been making the Baked Brownies for years now. At first I thought they were a little on the rich side (bordering on greasy), but I made some slight changes to my technique and now these are among my favorite brownies.

Baked Brownies

First, I always use a glass pan now.  The original recipe says glass or light colored metal, but I think these bake a little more evenly and reliably in the glass pan.  Second, the dark Dutch cocoa powder worked better than lighter cocoa powder.  I use Valrhona when I can get it. And finally, I now a slightly heavier scoop of flour.  The recipe calls for 1 1/4 cups which can either be 126 grams or 175 grams depending on how heavy a scooper you are.  I went with the higher amount (still 1 1/4 cups, but packed more) and had better results.

So here’s how I make the Baked Brownies these days.

Deep Dark Brownies -- The Baked NYC Recipe
Prep time
Cook time
Total time
The Baked Brownie as adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 11 ounces dark chocolate, coarsely chopped (Ghirardelli Bittersweet)
  • 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder**
  • 1 1/4 cups all-purpose flour (170 grams)
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder (Valrhona) (28 grams)
  • 1 1/2 cups granulated sugar (295 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°F. Grease a 9x13-inch glass baking dish. Line the pan with parchment paper.
  2. Place the chocolate, butter, and instant espresso powder in a large bowl set over simmering water. Stir until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined, then remove pan from stove and allow to come to room temperature.
  3. Gently whisk together 3 of the eggs and gradually whisk them into the cooled chocolate mixture until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or the brownies may turn out cakey and lose their shine.
  4. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is still visible.
  5. 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. (I recommend chilling for a bit first). Cut into squares and serve.
  6. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. Personally, I prefer freezing the brownies so they stay fresh longer.
I usually use 1 teaspoon of Nielsen Massey coffee extract and add it when I add the vanilla.


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  1. says

    I thought you’ve made these before? (Not that you can’t make them again). I’m pretty sure Megan’s Brownie Project has the Baked ones on it. I’m too lazy to go look and see what she had to say. Vaugely seems like she had some issues. I could be making the whole thing up. I’m tired.


    I saw the Baked brownies in a magazine at the dentists office months back and they look good–hey, it was in O Magazine.

  2. says

    I liked the deep dark brownies that Matt Lewis made for Martha Stewart – those were great. They’re on her site, or the Brownie Project if you’re interested. Definitely worth a try.

  3. says

    I just made these last week for a work retreat and they were awesome! I can’t say enough good things about this recipe.

  4. Megan says

    Anna-I’m making brownies for a cookout this weekend. If you could make only one of your many, which would you suggest?

  5. Jane says

    Definitely go with the Baked brownie! I have never been so excited about a brownie recipe! Sadly, it’s the only recipe that I like so far from the Baked cookbook – so I guess I have to make them A LOT to make up for the $20 I spent on the book!

    If I recall correctly, Megan at The Brownie Project didn’t have much luck with these…

  6. Tanis says

    Anna, I am new to this site. Is this your site? Do you bake everyday? Very curious, there is SO MUCH info on this site for one person to be managing…is it only you? Do you just review new recipes or is this a pure hobby?
    Back to the Boston Cream Pie…I tried the one you mentioned (last year) from Joy of cooking. It was pretty good, but the pastry cream wanted to come out the sides so I put the cake layers in a pie plate and assembled it to hold it all together. It was good.

  7. says

    Hi Tanis,

    Yes, this is my site. It’s just a hobby and I do all the baking myself. The information is just the cumulative result of constantly baking, reading, experimenting and updating information. One of these days I’m going to re-organize things here, but right now I’m busy with day to day life “stuff”.

    Sounds like you did the right thing with the Joy of Cooking pastry cream. It’s kind of runny. If you get a chance, try Shirley Corriher’s.

    Baking Blonde! Hi! I can’t believe you don’t have “Baked” yet. The recipes are great, but Matt & Renato’s dedication to their business and the art & appreciation of baking makes it even more special. I think they’re working on a second book.

  8. JB says

    Saw your recipe yesterday made these last night after work, did not care for them too much, not choclately enough for me and I even added for cocoa than recipe called for. DH is eating them though!

  9. Sue says

    I saw your FB post. I don’t think I ever made these! Now I have two brownie recipes to make. I need more eaters.

  10. says

    Definitely give them a shot! They’re rich, but very good. I’m rounding up all my favorite brownies and this is probably going to be one of them.

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