The Baked Brownie

Posted 18 April 2013 by

This recipe for chocolate brownies comes from the Baked: New Frontiers in Baking recipe book by Matt Lewis and Renato Poliafito. The Baked brownies are somewhat of an Internet Sensation and they are… well they’re pretty amazing. They’re chocolatey, rich, dark and fudgy. Not for the cake-y brownie enthusiast, and not for people who don’t like their chocolate really dark. Possibly not ideal for kids, although I witnessed one big brownie being happily devoured by a 5 year old. Oprah is a big fan, apparently, and who can blame her? I would definitely use this as a “go to” brownie recipe, depending on who I was making them for.

A chocolate brownie on a plate

Baked is also a coffee shop in Brooklyn, and you can read more about their brownies on the Baked website. Definitely looks like my kind of place next time I happen to be in Brooklyn.

The original recipe uses Imperial units, so I’ve metric-ified it for us European folks. The coffee gives a great depth of flavour, and I definitely recommend keeping it in, but if you’re not keen on coffee you might want to drop it down to half a teaspoon.


  • 315 g (11 oz) dark chocolate, chopped
  • 227 g (1 cup) unsalted butter
  • 1 tsp espresso powder
  • 156 g (1 1/4 cups) plain flour
  • 10 g (2 tbsp) cocoa powder
  • 1 tsp salt
  • 238 g (1 1/2 cups) caster/granulated sugar
  • 100 g (1/2 cup) light brown sugar
  • 5 eggs
  • 2 tsp vanilla extract

Grease a 9×13 inch baking tin and line with baking parchment.

Over a low heat (or bain marie) melt together the chocolate, butter and espresso powder in a large pan. (I reserved a small amount of chocolate chunks to stir in later). Add the sugars to the chocolate mixture, and allow to cool. In a separate bowl, mix together the flour, salt and cocoa.

Whisk three eggs into the chocolate mixture, and then the other two, and the vanilla extract. Fold the flour into the chocolate until combined. At this point, if you have some of the chocolate chunks left, you can stir them in.

Pour the brownie batter into the baking tin and bake at 175°C (350°F) until cooked: about 25-30 minutes. Leave to cool before removing from the tin and cutting into squares. I made about 20 brownies, but it obviously depends how small you cut them. They are so rich, that you could get away with cutting them smaller.

Three chocolate brownies on a plate

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