I am a brownie connoisseur. I LOVE them. However, since starting Weight Watchers I no longer indulge in brownies that are made the regular way. For myself I find low fat low sugar alternatives. But I still like baking things the “regular” way, and it is a good thing for me that I have three people in my house that enjoy eating them! (the teenaged boys of course). So I was looking up Brownie recipes and came across one called the Baked Brownie. Apparently a bakery in New York City called Baked developed these brownies which have been replicated and made by America’s Test Kitchen as well as Oprah and the Today Show. They are apparently Oprah’s “favorite” brownie. With those kind of endorsements how could I not try them? So into the kitchen I went, and here is the result.
The Baked Brownie
Yield: 24 brownies Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour
1¼ cups all-purpose flour
1 teaspoon salt
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 9×13-inch glass or light-colored baking pan.
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 over-beat 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 cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
And here are the pictures:
It is important that the eggs are room temperature, so put them out for about 30 minutes prior to starting to bake.
It is very important that you FOLD the dry ingredients into the chocolate so the brownies are dense and fudgy.
NOTE: I actually folded too much. When done you should still see a few streaks of flour in batter.