the baked brownie is practically a legend in the baking world. it comes from matt lewis and renato poliafito of the baked bakery in brooklyn. it has been featured by oprah, has won tons of awards, and has appeared on, like, a million food blogs. so finally, i decided to see what all the fuss was about.
it turns out, the fuss is totally, completely, undoubtedly deserved. this recipe delivers everything you could possibly want in a brownie. these brownies are dense, fudgy, rich, chewy, and ridiculously chocolatey. they bring back memories of the chocolatey sweets of childhood, but somehow also taste all grown up with their deep, intense flavor. i think matt and renato sum it up perfectly in their first cookbook: “the baked brownie is a beautiful thing.”
dense, fudgy, and chocolatey. the perfect brownie.
- 1¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 11 oz dark chocolate, chopped
- 1 cup earth balance (or butter)
- 1 teaspoon instant espresso powder
- 1½ cups sugar
- ½ cup packed brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- preheat the oven to 350ºf and line a 9x13-inch baking pan with parchment paper.
- in a small bowl, combine the flour, salt, and cocoa powder.
- put the chocolate, earth balance, and instant espresso powder in a large bowl set over a pot of simmering water. keep the bowl there, stirring occasionally, until everything is completely melted and combined. turn off the heat and add both sugars. mix until everything is combined.
- add 3 of the eggs to the chocolate mixture and mix until combined. add the other 2 eggs and the vanilla and mix until everything is just combined.
- add the flour mixture to the chocolate mixture. using a spatula or wooden spoon, fold in the flour until it is just barely combined (if a few clumps of flour are still visible, that's okay).
- pour the batter into the prepared pan and bake in the oven for about 30 minutes, until a toothpick inserted in the center comes out with just a few crumbs sticking to it. let the brownies cool completely in the pan before cutting them into squares.