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Home » Brownies that are Fudgy

Brownies from Baked

Last updated on October 6, 2020 By Anna 20 Comments This post may contain affiliate links.

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 from Baked

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.

You can buy Baked, New Frontiers in Baking from Amazon #ad.

Recipe

Brownies from Baked

Cookie Madness
Brownies similar to the ones served at Baked in Brooklyn, NYC.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 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 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 5 large eggs at room temperature
  • 2 teaspoons vanilla extract

Instructions
 

  • 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.
  • In a medium bowl, whisk the flour, salt, and cocoa powder together.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days or wrap tightly and freeze.
  • (Recipe adapted from Baked: New Frontiers in Baking)
Tried this recipe?Let us know how it was!

More Brownies that are Fudgy

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    Droste Brownies Recipe
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    Ben & Jerry's Inspired Brownies
  • Chilling Brownie Batter Overnight
    Chilling Brownie Batter Overnight
  • Cake Mix Brownie
    The Easiest Cake Mix Brownies

Reader Interactions

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  1. 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
    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

  2. Anna

    March 27, 2009 at 6:04 am

    Hi Fallon,

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

  3. 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?

  4. Karen

    November 07, 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.

  5. aTxVegn

    November 03, 2008 at 2:25 pm

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

  6. Maria

    November 03, 2008 at 1:20 pm

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

  7. Anna

    November 03, 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.

  8. eva

    November 03, 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:
    http://community.indigo.ca//posts/group-740/517293.html

  9. Anna

    November 03, 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.

    https://www.cookiemadness.net/?p=1918

  10. Meredith

    November 03, 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?

  11. Digigirl

    November 03, 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?

  12. Anna

    November 03, 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.

  13. Mary

    November 03, 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.

  14. eva

    November 02, 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:

    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.

  15. Patti

    November 02, 2008 at 7:44 pm

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

  16. Dorothy

    November 02, 2008 at 6:27 pm

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

  17. Amanda

    November 02, 2008 at 6:11 pm

    These look really delicious! I guess I'll have to bookmark and try them 🙂

  18. bakingblonde

    November 02, 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!

  19. VeggieGirl

    November 02, 2008 at 5:41 pm

    Oooh, yum!!

  20. Dana

    November 02, 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...

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