Renato Poliafito and Matt Lewis built their bakery “Baked” in Red Hook, Brooklyn on this brownie. Sumptuous, chocolate-rich, and slightly fudgy, the “Baked” Brownie is for purists. Both “America’s Test Kitchen” and NBC’s Today Show crowned this brownie as Best Brownie. Now the world is filled with brownies—from practically molten inside to lovely chocolate cakes, from brownies with dried cherries to brownies with nuts, and even brownies filled with chocolate chips. And we’re not above loving many of them as you can see in the links that follow the recipe for the Best Brownie of Them All, this one. Matt and Renato, two refugees from the wonderful world of Advertising, started baking full-time in 2005 at “Baked” at 359 Van Brunt St Brooklyn, NY 1123. They’re still there. Go to https://bakednyc.com/ for their hours. (You can even order these brownies if you’re not in the mood to bake.)
FROM “BAKED” THREE POINTERS TO BAKE THE BEST BROWNIES
A great brownie is easy to make. But here are three pointers that make sure they’re the best they can be.
1. Use a dark, unsweetened cocoa powder like Valrhona. A pale, light-colored cocoa does not have 
enough depth of flavor. You can buy Valrhona by clicking here: https://amzn.to/3vyjl3J
2. Make sure your eggs are at room temperature and do not overbeat them in the batter.
EVERY HOME BAKER SHOULD HAVE AT LEAST ONE “BAKED” COOKBOOK IN THEIR COLLECTION: BUY ONE HERE!
These best-selling cookbooks are a must-read for any home baker. “Baked: New Frontiers in Baking” came first in 2008 and “Baked Explorations: Classic American Desserts Reinvented” followed in 2010. Then came “Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations” and Baked Elements: Our Ten Favorite Ingredients” both in 2012. Click on any book to see the whole collection.
HERE’S THE RECIPE FOR THE “BAKED” BROWNIE. AFTER IT SOME OTHER BROWNIES YOU CAN BAKE AND WHOSE RECIPES YOU CAN PRINT. SORRY!
BAKED BROWNIE
Ingredients
- 1-1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1-1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Directions
- Step 1 Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
- Step 2 In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Step 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 at room temperature.
- Step 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.
- Step 5 Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Step 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 them into squares and serve.
- Step 7 Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
CLICK ON EITHER THE PHOTO OR THE LINK AND GO STRAIGHT TO THE RECIPE. THE LAST ONE IS GLUTEN-FREE!
I made the “Baked” brownies yesterday with my granddaughter! They were amazing, but making them with her, made them even better! Thank you Monte! 🩷