The Baked Brownie, aka Oprah’s favorite brownie!
The Today Show, America’s Test Kitchen, and Oprah agree–this is one damn good brownie
I’ve been following Matt Lewis on Twitter (@brooklynbaker) for months–and finally got my hands on his cookbook, Baked: New Frontiers in Baking. The first recipe I tried was his brownie recipe, a recipe lauded by the likes of The Today Show, America’s Test Kitchen, AND Oprah. These brownies are fudgy and sweet, and bake up beautifully. Lewis recommends serving them with a scoop of vanilla ice-cream.
(The proportions in this recipe are similar to my favorite recipe, which calls for slightly less flour, less sugar, 1 less egg, and more dark chocolate. Nevertheless, this brownie is the perfect midday treat with a big cup of coffee.)
The Baked Browniemakes 24 brownies
1 1/4 cups all-purpose flour 1 tsp salt 2 tbsp dark unsweetened cocoa 11 oz. dark chocolate, coarsely chopped 1 cup (2 sticks) unsalted butter, cut into 1″ pieces 1 tsp instant espresso powder 1 1/2 cups granulated sugar 1/2 cup firmly packed light brown sugar 5 eggs at room temp2 tsp vanilla extract
Preheat the oven to 350 degrees. Butter the sides and bottom of a 9×13″ glass or light-colored metal baking pan.In a medium bow, whisk together the flour, salt, and cocoa.
Melt the chocolate, butter, instant espresso powder, stirring occasionally, until completely melted and smooth. Turn off the heat. Whisk in the sugars. Add 3 eggs to the mixture and whisk until combined. Add the remaining eggs and whisk until combined. Stir in the vanilla.
Sprinkle in the flour mixture, and fold the flour mixture into the chocolate until combined. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (note: my brownies were done in 25 minutes), rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out with moist crumbs.
When cool, cut the brownies into squares. These keep tightly wrapped for up to three days.Posted: January 26th, 2010 under Uncategorized.
Tags: chocolate, desserts, quick and easy
Comments
Comment from lorna
Time January 26, 2010 at 9:45 PM
Hey Rona, I made the brownies as written but they were a little sweet for me. I would probably use 1 1/4 cup granulated sugar and 1/4 cup light brown sugar (or thereabouts) next time.
Comment from msmeanie
Time January 27, 2010 at 1:15 PM
Yum. Those brownies look great. I have been thinking about making this recipe for a while, and I think you have me convinced.
Comment from Hannah
Time January 27, 2010 at 2:27 PM
I’ve loved everything I’ve tried from that cookbook. These look fantastic!
Comment from lorna
Time January 27, 2010 at 2:28 PM
Do you have a favorite recipe from that cookbook, Hannah? Would love to know. The lemon tarts on the cover is looking pretttttty tempting to me!
Comment from Ash
Time January 27, 2010 at 6:54 PM
I own this book! I just love it! everything turns out amazingly!
And I do love a good brownie!
Comment from Rona Y
Time January 31, 2010 at 12:35 AM
Thanks! I made them last night (at 10pm–I had a craving!). I only made half a recipe, so I used 1/2 cup white and 1/4 cup brown (not packed). Perfect amount of sweetness for my taste buds. I think my co-workers will love it, too!
Pingback from Brownies Are Bliss « Pretty Dishes
Time March 23, 2010 at 10:05 PM
[...] pm Filed under: Uncategorized Brownies are one of my favorite baked desserts. As soon as I saw this post featuring the famed brownie recipe from Matt Lewis’s cookbook, Baked: New Frontiers in [...]
Pingback from Dining solo + giveaway alert
Time May 26, 2010 at 7:20 PM
[...] Baked brownie (test recipe #1 for the brownie bake-off). I’m going to try to make all of the ones you commented about. [...]
Comment from Rona Y
Time January 26, 2010 at 7:22 PM
Did you reduce the sugar at all or make it as written? I know you prefer less-sugary sweets, but if you enjoyed the recipe as written, then maybe my co-workers will, too!