The Baked Brownie
Yields: 9*13-inch pan
Chewy, dense, rich and fudgy brownies from the famous Baked bakery.
  • 1¼ 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)
  • 1½ cups (300 grams or 10.5 ounces) granulated sugar
  • ½ 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.
- 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.
Recipe by Pretty. Simple. Sweet. at