When I say “Baked Brownies” I’m not really referring to the fact that these brownies are, indeed, baked. I’m referring to the recipe from the Baked Cookbook that home bakers are talking about. These decadent, fudge brownies from scratch are well worth your time to make – you might never buy another brownie mix!
A quick explanation of why these are *so* good: 1) The recipe calls for 11 ounces of dark chocolate; most fudge brownies only call for 8 ounces, 2) It also calls for cocoa powder (so it adds “oomph” to that chocolate flavor) and a little bit of espresso powder; the latter is known to deepen the natural flavor of chocolate without leaving a coffee taste, and 3) This recipe calls for 5 eggs; most only call for 2. Egg yolks add incredible richness to baked goods.
Baked Brownies, adapted recipe from the Browned Eyed Baker
Makes approximately 24 brownies,
- 1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-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. 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 eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. 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 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.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.