Brownies & Bars/ Chocolate/ easy/ no mixer/ quick

The Baked Brownie

March 9, 2014

Chewy, dense, rich and fudgy brownies from the famous Baked bakery.

Baked Brownies (3)

I don’t think I will ever reach my limit for trying new brownie recipes.  I’m pretty sure I have experimented with dozens so far. More than any other dessert. It’s almost effortless to make, but yet so rewarding. A brownie will satisfy my craving for sweets for about 4 hours. Which is a lot.

Baked Brownies (2)

On my last trip to NYC I really wanted to visit Baked bakery. Everywhere I travel, I have a ‘bakery list’ with me – kind of like a wish list. It’s always too ambitious, so I only end up getting to half of the places I wanted to visit. Unfortunately I didn’t make it to Brooklyn this time, so I had to skip over Baked.  I did however make it to the famous Levian bakery (their giant chocolate chip cookies are the best!) and Bouchon bakery – one of my favorites!

But back to Baked 🙂
The guys behind Baked say they improved their brownies over the years, to make them more and more perfect. And I think they nailed it.
Their brownies are just perfect. They’re very rich – lots of chocolate, butter and eggs in there.
The espresso powder enhances the chocolate flavor, as does the small amount of cocoa they added. All the ingredients are there for a reason. A very good reason.

Baked Brownies (4)

While the brownies are dense, they aren’t heavy. They aren’t too sweet either, if you use high quality chocolate (60-70 percent cocoa). I will admit that I don’t always use high quality chocolate (I’m not that picky with my brownies), but when I do, I can definitely tell the difference. Brownies usually taste similar to the chocolate you use to make them with –  which makes sense after all. Therefore, choose a chocolate brand that you like – personally I don’t necessarily like the taste of all high quality chocolate products.

Baked brownies

This recipe is simple. Just like I like it. Start by melting butter and chocolate. Whisk in sugar. Then, whisk in the first 3 eggs, followed by the 2 remaining. Add vanilla extract and stir. Don’t overmix after adding the eggs – this will create too many air bubbles, and the brownies will be cakey. Finally, add dry ingredients (cocoa, flour and salt) just until mixed.

Baked Brownies (5)

Start checking the brownies 25 minutes after you put them in the oven. Baking brownies for just the right amount of time is the key to making them perfect. Always look for moist crumbs on the toothpick – no too liquidy and not dry. Overbaked brownies tastes like a dry cake and will not be fudgy as they were intended to be.

Baked have a lot of other really great recipes. I definitely recommend checking out their cookbooks.

5 from 4 votes
The Baked Brownie
YIELD: 9 *13-inch pan
Chewy, dense, rich and fudgy brownies from the famous Baked bakery.

  • 1 1/4 cups (155 grams or 5.5 ounces) all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces (310 grams) dark chocolate, coarsely chopped
  • 1 cup (2 sticks or 230 grams) butter, cut into small pieces
  • 1 teaspoon instant espresso powder (or 1.5 teaspoons instant coffee granules)
  • 1 1/2 cups (300 grams or 10.5 ounces) granulated sugar
  • 1/2 cup (100 grams or 3.5 ounces) packed light brown sugar
  • 5 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 350F/180C. Line a 9×13-inch baking pan with parchment paper.
  2. In a medium bowl, whisk the flour, salt and cocoa powder together.
  3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
  4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk just until combined. Add the vanilla extract and stir until combined. Don’t overmix at this stage or your brownies will be cakey.
  5. Add the flour mixture to the chocolate mixture and fold until just a bit of the flour mixture is visible.
  6. 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. Cut into squares and serve.
Recipe Notes

- You can cut the recipe to half and bake it in a 8*8-inch pan for 20-25 minutes.
- Store the brownies at room temperature in an airtight container for up to 3 days.
- Brownies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.

PS. Try out another one of my favorite brownie recipes, here!

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  • Reply
    March 9, 2014 at 11:56 pm

    they look like great brownies!

    • Reply
      March 12, 2014 at 7:57 am

      Thanks Dina! 🙂

  • Reply
    Lilli @ Sugar and Cinnamon
    March 10, 2014 at 2:00 am

    I saw a photo of these brownies on foodgawker and wanted to reach through the screen and just grab it! They look like the perfect level of fudgy and chocolatey brownie. Yum!

    • Reply
      March 12, 2014 at 7:56 am

      They are super chocolatey and fudgy 🙂 Thanks Lilli!

  • Reply
    April 4, 2014 at 12:05 pm

    Just perfect 🙂

    • Reply
      April 6, 2014 at 8:36 am

      Thanks Maumita! 🙂

  • Reply
    June 26, 2014 at 12:35 am

    What type of chocolate do you use? I’m a little ashamed to say my palette is not very mature lol. I’m concerned that if i get a high quality chocolate I won’t like it. How sweet is it with a higher quality chocolate compared to a lower one?

    • Reply
      June 26, 2014 at 8:02 am

      Hi Alexis! No need to be ashamed 🙂 I know what you mean though, because I used to stick to “basic” chocolate, not the high quality stuff and I still loved it. So if you’re used to a brand that you like, definitely use it. If you like the taste of it, you’ll like the brownies. Generally in baking, my favorite brands are Valrhona, Scharffen Berger and there are some more. I like to use high cocoa percentage, but again, use a brand that you know and like, and it’ll be fine 🙂 Semisweet or bittersweet chocolate is ok.

  • Reply
    July 7, 2014 at 8:28 am

    Hi Shiran.
    I m a former pastry chef from Paris, and I just found your site. Your brownie recipe is just perfect. I had to adjust for the cooking time, but once mastered this is the best recipe i know. Congrats for your recipes, looking forward to read the next ones. Cheers from Paris, France

    • Reply
      July 7, 2014 at 3:41 pm

      That’s so sweet of you Kevin! I love Paris so much.. you’re lucky! 🙂

  • Reply
    July 13, 2014 at 1:42 pm

    I tried this recipe today… Best ever! Thank you!

    • Reply
      July 13, 2014 at 6:21 pm

      So glad you loved it! Thank you! 🙂

  • Reply
    Pitchai N
    February 19, 2015 at 11:21 pm

    Very Nice

  • Reply
    September 11, 2015 at 12:19 am

    Hi, Shiran!
    I enjoy your site, and finaly made this brownie yesterday.
    This is so good!
    I cut the recipe to half and baked it 30minutes(even I dont know why I did), so when I first remove it from the oven I realized what I mistake ㅠㅠ but it’s still delicious and today it comes more moisture! I’m gonna make this again trying not to be cakey. Thank you!^^

    • Reply
      September 13, 2015 at 9:31 am

      That’s great! I love brownies so much, and I have a few recipes on the blog. I can’t decide which one I love the most! They’re all different but very good. I’m so glad you liked this one! 🙂

  • Reply
    January 10, 2018 at 5:35 pm

    How do we get 5 eggs in half?

    • Reply
      January 11, 2018 at 10:57 am

      Use 2 and 1/2 eggs. For the 1/2 egg, stir 1 egg in a small bowl, and use half of it.

  • Reply
    December 1, 2018 at 10:10 am

    I tried this recipe today and wonder why it doesn’t not look thick as in your pic? The taste is not dense as I though. May be I should change cacao.

    • Reply
      December 2, 2018 at 6:03 am

      Hi Pim, the brownies should be thick and dense. It’s hard to tell what went wrong without being there or seeing the process.

  • Reply
    January 6, 2019 at 10:25 pm

    Hands down best brownies, I have been looking for a good fundgy brownie recipe, and now I have it. Thank you, sooo much, you amazing intelligent and beautiful woman.

    I use a Starbucks Via package for my java additive.

    The chocolate does make all the difference, I will only use 70% cocoa and higher. Don’t use dark chocolate wafers unless you know what ingredients are in them, they can have too many other ingredients(palm oil and such), blah.

  • Reply
    March 23, 2019 at 6:10 pm

    Hey! Love the recipe! Im European and i noticed that the amounts in grams are not completely the same. So if you want to know.. flour is 160gr, salt is more like a big pinch, eggs are 5 regular eggs, and espresso powder is 1/2 a teaspoon. I noticed that our teaspoons are a bit bigger and other variables like those. Thank you for this amazing recipe! Love the clear describtion as well!

  • Reply
    Niti Mayer
    September 28, 2019 at 11:26 pm

    What can I substitute the eggs with? And what quantity

  • Reply
    May 4, 2020 at 9:28 am

    Best brownies ever!! My daughter and I made these a few days ago and are making them again! I haven’t made any of the other brownie recipes, but after making these I don’t know if I will, lol. They were gone in 2 days! And this recipe calls for a ton of them. We use standard chocolate chips, what kind of chocolate do you recommend? We are in the US, very close to NYC. Thank you!!

  • Reply
    September 25, 2020 at 1:25 pm

    AMAZING BROWNIES! Best I’ve ever made/eaten! I’ve tried and seen so many recipes, this is by far the best! Sweet and fudgy, perfect chocolate flavor. Thank you so much! X

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