The Baked Brownie

Rich, fudgy brownies. Pure chocolatey-ness. 

I am IN LOVE with this brownie. The American Test Kitchen says this is their favourite brownie, numerous food bloggers call this the best, and I just HAD to try this recipe out. In all my attempts, it has never failed me.

Yes, brownies are fattening. Yes, brownie contains lots of eggs. Yes, brownie contains lots of butter. But the most important part of a brownie is the CHOCOLATE. 

I'm a BIG chocolate lover ❤️. Brownies are my favourite. And I look for only super fudgy brownies. And brownies with lots of chocolate. This recipe has exactly that, combining both 11 OUNCES of melted dark chocolate and 2 tablespoons of cocoa powder

Best of all, you don't need any special equipment for this. Just a hungry stomach. 

You start off by melting the dark chocolate, butter and instant espresso powder over a pan of simmering water. Sounds weird, but instant espresso powder of any coffee powder really complements the rich chocolate flavour. In fact, you would find coffee an essential ingredient in many chocolate cake recipes, although I assure you even the most subtle taste buds can't taste the coffee in this brownie.

Mix in the sugar and eggs when everything has been melted. Add your room temperature eggs ONE AT A TIME. This is important to ensure your batter is not curdled and you don't end up cooking the eggs! Mixing eggs in one at a time helps to bring the temperature of the chocolate mixture down gradually instead of a sharp drop in temperature. It is important not to overmix the eggs in- just mix until they are almost well combined. Over mixing will give a cakey brownie! 

The last thing to add is the dry ingredients. No leavening agents here! Just deep, dark chocolate. The absence of leavening agents makes these brownies dense and ultra fudgy. 

Like all brownie recipes, this recipe is versatile. Stir in extra chocolate chips, chopped nuts, or try it out with a peanut butter topping or frosting. I melted peanut butter and butter and mixed in confectioners sugar before pouring it  onto the baked and cooled brownie. Peanut- butter chocolate lovers dream! 

The Baked Brownie

Adapted from


1¼ cups all-purpose flour

1 teaspoon sal

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate, coarsely chopped

1 cup (8 ounces) unsalted butter, 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. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

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

3. 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.

4. 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.

5. 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.

6. 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 lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

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