I could look at these all day. I’m going to make you look at them too.
They’re just so fudge, and crackly, and beautiful.
You know that feeling when you just KNOW you’re in the presence of perfection? And it’s a marvel to behold? That’s how I feel about these brownies. The recipe comes from the hipster Brooklyn bakery, fittingly named, what else? Baked.
Use the best chocolate you can find and afford and chop it up yourself (no chips here). Don’t overbeat the eggs into the batter. And whatever you do, DON’T OVERBAKE THESE BROWNIES. You will not get that fudgy, rich, soft interior and you. will. regret. it.
Oprah loves them. America’s Test Kitchen loves them. Who are we to disagree? (You won’t…they’re the best.)
Fudgy, rich chocolate interior and a crackly crust…these might just be your new favorite brownies!
- 1-1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark cocoa flour
- 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 2 sticks butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1-1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Preheat the oven to 350°. Butter or spray the bottom and sides of a 9 x 13-inch glass or light-colored metal baking pan.
In a medium mixing bowl, whisk the flour, salt and cocoa powder together.
Place the chocolate, butter and espresso powder in a large glass bowl, set over a saucepan of gently boiling water; ensure the bottom of the glass bowl does not touch the water. Stir the mixture occasionally until the chocolate and butter are melted and the mixture is smooth. Turn off the heat, leave the bowl on the saucepan, and add the sugars, whisking until combined. Remove the bowl from the pan. Add 3 eggs to the chocolate mixture, whisking to combine. Add the remaining 2 eggs and vanilla to the mixture and whisk again to combine. Do not overmix the batter at this point or your brownies will not be soft and fudgy.
Add the flour mixture to the chocolate mixture and use a spatula to fold the flour into the chocolate until mostly mixed, but with a little flour still visible. This will ensure you don’t overmix the batter.
Pour the batter into the prepared baking pan and spread to the sides. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time. When a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, remove the brownies from the oven. Cut the brownies into squares to serve, either while warm (yes!) or after completely cooled.
Inspiration: The Baked Brownie, Baked by Matt Lewis and Renato Poliafito