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Baked Brownies

Deep Dark Brownies -- The Baked NYC Recipe

The Baked Brownie as adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Author Cookie Madness


  • 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


  • Preheat oven to 350°F. Grease a 9x13-inch glass baking dish. Line the pan with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.