the baked brownie

"Too much of a good thing can be wonderful."

Mae West

And so it goes, this is my eleventh brownie recipe here at beurrista. I can't help it. I'm a sucker for new recipes. I love me a good brownie, and I love chocolate.

This one, from Baked, calls for LOTS of chocolate. It is a perfect Use-up-leftover-easter-bunny Recipe. The brownie hits just the right balance of dense, chewy and fudgey. And it's won accolades— featured on the pages of O magazine and awarded best brownie honors by America's Test Kitchen and the Today show. Definitely, this guy's a keeper.

The Baked Brownie
from Baked New Frontiers in Baking, by Matt Lewis and Renato Poliafito

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 350ºF. Butter the sides and bottom of a 9 x 13-inch glass or light-colored metal baking pan.

In a medium, bowl, whisk the flour, salt and cocoa powder together.

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.

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.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is 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 cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

This post is linked to the following: show and share, tatertots and jello, i'm lovin' itfrugal girls, show and telltasty tuesdaystip me tuesday, crazy sweet tuesdaywow me wednesday, sugar and dots, somewhat simplesomething swankySundae Scoopmade by you mondays, this chick cooks, friday flair,  show me what you got


  1. wow those look decadent and delicious! so rich and fudgy! thanks for sharing!!

  2. I was wondering how many brownie recipes you've posted! :-) This look likes a good one, as I am a bit overstocked with chocolate!

  3. The funny part about this recipe is that the brownies last up to 3 days. I bet that they rarely last that long if humans are actually in their vicinity!

  4. I was just starting to type the same thing--that they won't last for 3 days in my house, when I read the post above mine. Haha.

  5. I made this also and it is one good brownie. Yours certainly looks yummy. Would you link this to My Meatless Mondays. It is well worth sharing.

  6. I love any and all recipes from Baked NYC. I truly believe that their basic brownie and chocolate chip cookie recipes are the best. Would love to have you link up at Mealtime Monday!



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