Baked Brownies

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Baked Brownies
The world of brownie lovers has long been segregated by those partial to a cakey brownie vs those that lean towards a fudgier brownie. When Matt Lewis and Renato Poliofito opened up "Baked" NYC, one of their first objectives was to settle this debate. By enlisting Lesli Heffler to generate a cocoa confection that was neither airy nor underbaked, they became possessors of a recipe that would sweep the nation.
  1. 3/4 c. AP flour
  2. 1 T. cocoa
  3. 1/4 t. salt
  4. 1/2 c. butter (unsalted)
  5. 3/4 tsp. instant espresso
  6. 5 oz. semisweet chocolate (I used ghiradelli chips)
  7. 3/4 c. sugar
  8. 1/4 c. light brown sugar
  9. 3 large eggs, at room temperature
  10. 1 t. vanilla
  11. 3/4 c. semisweet chocolate chips
  1. Preheat oven to 350 degrees. Grease an 8×8'' pan. (or use buttered parchment paper)
  2. a medium bowl, sift together flour, cocoa powder, and salt; set aside.
  3. At low heat, combine and espresso saucepan and heat until butter has melted. Add chocolate, and stir constantly until smooth.
  4. Remove from heat. Stir both sugars until combined. Let cool slightly.
  5. Whisk eggs and vanilla and stir until no longer grainy-looking.
  6. Add flour mixture to batter and stir just until combined. Stir chocolate chips.
  7. Bake 28 to 30 minutes. Don’t over bake! Let cool completely. Or not. I didn't.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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