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Brownies from Baked

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

brownies

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.  Actually, glass pan works better!
— 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.

 

Update:  Since this recipe was first posted I’ve made it a couple of times.  The version I first tried had spices added to it.  The version below is the one from Baked which does not have the extra spices.

Brownies from Baked
 
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Brownies similar to the ones served at Baked in Brooklyn, NYC.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 11/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark or Dutch process unsweetened cocoa powder
  • 11 ounces dark chocolate, coarsely chopped
  • 1 cup (8 ounces) unsalted butter, cut into chunks
  • 1 teaspoon instant espresso powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Grease sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
  3. Combine the chocolate, butter and instant espresso powder in the top of a double boiler and melt gently, stirring often, until smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until blended, then remove the bowl from the pan and let cool (if needed) to room temperature.
  4. Whisk 3 eggs into the chocolate mixture. Add the remaining eggs and whisk until combined. Stir in the vanilla. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture, and using a rubber spatula or scraper (not a whisk), fold the flour mixture into the chocolate until blended.
  6. Pour the batter into the 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.
  7. Let the brownies cool completely, then lift from pan. Cut into squares and serve at room temperature, or chill before cutting and bring back to room temperature before serving.
  8. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days or wrap tightly and freeze.
  9. (Recipe adapted from Baked: New Frontiers in Baking)

 

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Comments

  3. 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?

  4. 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.

  7. 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.

  10. 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?

  11. 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?

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

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

  18. 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!

  20. 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…

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