The Baked Brownie

I used to work in a retail pharmacy, and every once in a while, we would get a bunch of requests for the same product. I would wonder how could so many people want something that I had barely heard of. Soon enough I would find out that it was mentioned on Oprah and I would laugh. The belief was: Well, if it is good enough for Oprah, then it must be good.  I bet you are wondering how this story has anything to do with food. Well, the Baked Brownie was one of Oprah’s favorite things.  Now, while Oprah may have been wrong about the wonders of Airborne, she was not wrong about this brownie.  If you are a cakey brownie fan, this is not the brownie for you.  The Baked Brownie is really dense, super chocolatey, and just plain rich, fudgy goodness.  The better the quality of the chocolate you use, the closer you will approach the flavor of the Baked Brownie. I used Callebaut Bittersweet Chocolate Bars and Pernigotti Dutch Processed Cocoa Powder (Ina’s “good cocoa” :D).  Even my husband, who doesn’t even like chocolate, said it was really good…now that’s a complement! If you haven’t made the Baked Brownie yet, jump on the bandwagon and give them a try. You won’t regret it…well maybe you will after you eat them all yourself. 😀

The Baked Brownie:

Yield: 24 brownies

1 1/4 cups all-purpose flour

1 tsp salt

2 Tbsp dark unsweetened cocoa powder (Baked uses Valrhona- use it- you won’t believe the difference!!)

11 oz dark chocolate (60-72% cacao), coarsely chopped (recommended Callebaut or Scharffen Berger)

1 cup (2 sticks) unsalted butter, cut into 1 inch pieces

1 tsp instant espresso powder (I used Williams-Sonoma Brand)

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, room temperature

2 tsp vanilla extract

Preheat oven to 350°F. Butter the sides and bottom of a 9 x 13 glass or light colored pan. I lined mine with aluminum foil as well, with an overhang for easy removal and cutting.

In a medium bowl, whisk the dry ingredients (flour, salt, cocoa powder). Create a double boiler by placing a large bowl over a saucepan of simmering water- take care not to get any water in the bowl. Put chocolate, butter, and espresso powder in the bowl, stirring occasionally, until they are all melted and smooth. Turn off the heat, but keep the bowl over the water while you add the sugars. Whisk until combined, and remove the bowl from the pan. Set aside and allow the chocolate mixture to come to 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 here, or your brownie will be cakey.  Sprinkle the flour mixture over the chocolate and fold it in gently with a spatula until just a bit of the flour is visible. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool and cut into squares.

Source: Baked: New Frontiers in Baking

NOTE:  I have since made these again using Vahlrona.  I can’t even tell you what a huge difference that made.  I thought they were amazing before, now they are out of this world! 😀

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  1. Sara

     /  November 29, 2011

    OMG…this looks heavenly. I have never had this and I LOVE brownies. Meg used to make some for me for my birthday or as college care packages. LOL. Caramel brownies = heaven! 😉

  2. Just buzzed you on this one. I love anything “Baked”!

    • Thanks Sarah! I just love both Baked Cookbooks. There are so many recipes I would like to make! I would love to someday try the real Baked brownie and see how these compare. 😀 Either way, they are super delicious!


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