The Baked Brownie is the best brownie I’ve ever made! It is super fudgy, full of chocolate, with a crackly top that will have you begging for seconds.
So, I’ve just reached 100 posts (a couple posts back), but I’ve probably baked more than 1000 things since I’ve started this blog. Some of the things I don’t post don’t make it onto the blog because they’re not good enough, the pictures turn out horrible, or they are really not pretty and don’t deserve to be photographed for the blog. However, a significant chunk of the unposted recipes aren’t on here because they aren’t good enough, it is because they are too good.
These are the treats that get gobbled up so quickly I can barely blink an eye, none the less photograph the treats, before they have the opportunity to get photographed. Most of them end up on Instagram (my username is rachelconners if you want to follow me!) so they get some sort of appreciation, but much to my dismay, they never end up on Bakerita.
So, I’m going to try and remedy that this week. For the next 7 days, I’m going to post seven of the best chocolate recipes that never made it up here. Woohoo! Chocolate week! These are the favorites of my friends and family that get eaten so quickly that by the day after they are made, the only thing we have remaining of them is crumbs and sweet, sweet memories.
I’m going to feature my best friend Paige’s all-time favorite treat I’ve made (hint: it’s the simplest, most delicious ice cream ever!), my mom’s favorite bars (they involve peanut butter!), and one of my dad’s favorite cookies that is a twist on one of the recipes I already do have on the blog.
That said, we’re starting with a classic. I realize I’ve never posted my absolute favorite, go-to brownie recipe. I make this recipe at least once a week, and I’ve made countless twists on it. Sometimes caramel goes in the middle, sometimes peanut butter, sometimes both. I’ve done crazy things to this brownie, but I don’t think I can post any variations until I share the original. Many of you have probably already tried it. It’s Oprah’s favorite, and the favorite of the genius folks over at America’s Test Kitchen (and they know their stuff!). Yes, it’s the famous Baked brownie.
Those Brooklyn boys developed a brownie that perfectly rich, fudgy, and totally amazing. I couldn’t have dreamed up something better, and each time I consider making a different brownie recipe, I don’t. Because why bother? I’ve already found perfection. If you like cakey brownies (weirdo…), these are not for you. These are pure, dark, fudgy, and rich. Also known as heaven. Tons of you have probably already tried this recipe, but I’m sharing it for all of those who haven’t. If you fall into that category, get in the kitchen! These brownies can’t wait. The chocolate lovers in your circle will worship you for it.
Also, make sure to come back every day this week for more phenomenal chocolate themed recipes! If you think you’ll forget, subscribe via email by clicking here and following all the steps (make sure you click the confirmation email) and you’ll get the posts delivered right to your inbox!
The Baked Brownie
- 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, softened and 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 cup chocolate chips optional
- 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.
- 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 rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Gently fold in chocolate chips if using, reserving 1/4 cup.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the 1/4 cup of reserved chocolate chips on 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.
- Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Recipe adapted from Baked: New Frontiers in Baking