I believe that there is no such thing as a bad brownie, nor is there such thing as “the best” brownie. But there is such a thing as an extremely moist, perfect, delicious, melt-in-your mouth, oh-la-la brownie. Say hello to the Baked brownie.
The recipe comes from Baked NYC, a bakery specializing in All-American baked goods. They make pies, cakes, granola, confections– however, they are most famous for their brownies. They describe their brownies a “hovering blissfully between ‘cakey’ and ‘fudgy’.”
I brought these in for the Club Fair to promote the Baking Club (everyone who signed up got to take whatever they wanted from our array of baked goods). Guess what went first? Not the double espresso cupcakes, not the pumpkin bread, not even the gooey butter cookies! These brownies. My friend Erin ate three before I could even finished putting our poster up! Bewildered little freshman boys started asking for the recipe. Even my merciless P.E. teacher cracked a smile after taking a bite out of these.
These are a favorite of Oprah, America’s Test Kitchen, my school’s soccer team, and the security guard on level 2. They are soon to be a favorite of yours too.
Do you have a favorite brownie recipe?
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
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. They also freeze quite well.
Recipe adapted from Baked: New Frontiers in Baking