The Baked Brownie

Ingredients

• 156 g (1 1/4 cups)plain flour
• 1 teaspoonsalt
• 10 g (2 tablespoons)dark unsweetened cocoa powder
• 312 g (11 ounces), coarsely choppeddark chocolate
• 227 g (1 cup; 8 ounces), softened and cut into 2.5 cm (1-inch) piecesunsalted butter
• 1 teaspooninstant espresso powder
• 300 g (1 1/2 cups)granulated sugar
• 110 g (1/2 cup), packedlight brown sugar
• 5, at room temperatureeggs
• 2 teaspoonsvanilla extract
• 170 g (1 cup), optionalchocolate chips

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Butter the base and sides of a 23 × 33 cm (9 × 13-inch) glass or light-coloured baking pan, then line it with baking parchment.

2. 2

   Mix dry ingredients

   In a medium bowl, whisk together the flour, salt and cocoa powder.

3. 3

   Melt chocolate mixture

   Put the chopped chocolate, butter and espresso powder in a large bowl set over a pan of simmering water. Stir occasionally until smooth and fully melted. Turn off the heat, keep the bowl over the water, and whisk in both sugars until combined. Take the bowl off the pan; the mixture should be at room temperature.

4. 4

   Add eggs and vanilla

   Whisk 3 eggs into the chocolate mixture until combined, then whisk in the remaining 2 eggs. Stir in the vanilla. Avoid beating the mixture too much at this point, or the brownies may turn cakey.

5. 5

   Fold in flour

   Scatter the flour mixture over the chocolate mixture and fold it in with a rubber spatula, stopping when just a little flour remains visible. If using chocolate chips, gently fold them in, keeping 1/4 cup aside.

6. 6

   Bake and cool

   Pour the batter into the prepared pan and smooth the surface. Scatter the reserved 1/4 cup of chocolate chips over the top. Bake in the centre of the oven for 30 minutes, turning the pan halfway through. A toothpick inserted in the centre should come out with a few moist crumbs attached. Cool completely, lift out using the parchment, then cut into squares and serve.

7. 7

   Store leftovers

   Keep the brownies at room temperature in an airtight container or wrapped in cling film for up to 3 days.

What are baked brownies?

Brownies are American-style chocolate traybakes, typically cut into squares and made somewhere between a cake and a confection. This version leans fudgy, with melted chocolate and butter forming a rich base rather than relying on cocoa alone.

Espresso powder adds depth without making the brownies taste strongly of coffee. Folding the flour in gently helps preserve the dense texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1680 calories, 20g protein, 182g carbs, 91g fat.

The sugars and flour provide most of the carbohydrates, while the chocolate and butter contribute much of the fat; eggs and chocolate provide some protein. These estimates assume the optional chocolate chips are included and the batch is divided into four portions. Balance a square with fresh fruit or serve a smaller piece alongside a less rich dessert.

Choosing the chocolate

Dark chocolate: Use a bar suitable for baking and chop it fairly evenly so it melts at a similar rate. The recipe’s extra cocoa brings a more concentrated chocolate flavour.

Chocolate chips: These are optional and add pockets of chocolate through the centre, with a reserved portion scattered over the top.

Melt gently

Bain-marie: Set the bowl over gently simmering water without letting its base touch the water. Stir from time to time and take the bowl off once the chocolate and butter are smooth.

Cool before eggs: The chocolate mixture should be at room temperature before you add the eggs. If it is still hot, the eggs may begin to set rather than blending smoothly.

Keep the batter fudgy

Eggs: Add them in two batches, whisking only until each addition is incorporated. The method cautions against overbeating at this stage because too much aeration can make the brownies cakier.

Flour: Switch to a rubber spatula and fold just until nearly combined. A small trace of flour can still be visible before the optional chips go in.

Check for doneness

Timing: Bake for 30 minutes in the centre of the oven and rotate the pan halfway through for more even baking.

Texture cue: A toothpick should emerge with a few moist crumbs, not completely clean. The brownies need to cool fully in the pan before you lift and cut them, as the centre is delicate while warm.

Serving and cutting

Use the parchment to lift the cooled slab from the pan, then cut it into squares with a sharp knife. Wiping the blade between cuts can help keep the edges neat.

The brownies are rich on their own; serve them with fresh berries or a spoonful of lightly whipped cream if you want a contrast.

Recipe notes & tips

• Bring the eggs to room temperature so they blend more easily into the chocolate mixture.
• Use a bowl that fits securely over the saucepan for melting the chocolate and butter.
• Keep the water at a gentle simmer rather than a rolling boil.
• Use a rubber spatula for folding in the flour instead of whisking.
• Let the brownies cool completely before cutting for cleaner squares.

Variations

• Add walnuts: Fold in a handful of chopped walnuts with the optional chocolate chips.
• Use orange zest: Stir finely grated orange zest into the chocolate mixture with the vanilla.
• Skip the chips: Leave out the optional chips for a smooth brownie interior.
• Add flaky salt: Scatter a little flaky salt over the top before baking.
• Serve with berries: Add fresh raspberries or strawberries alongside each square.

Common mistakes to avoid

• Overheating the chocolate: Keep the water at a gentle simmer and stir occasionally so the mixture melts smoothly.
• Adding eggs too soon: Let the chocolate mixture reach room temperature first to avoid setting the eggs.
• Overmixing the batter: Stop whisking once the eggs are incorporated and fold the flour in gently to avoid a cakier texture.
• Baking until the toothpick is clean: Remove the brownies when a few moist crumbs cling to it, as they continue to set while cooling.
• Cutting while warm: Cool the slab completely before lifting it from the pan and slicing.

How to store

Keep at room temperature in an airtight container, or wrapped in cling film, for up to 3 days. If you prefer them warm, briefly heat a portion before serving.

Frequently asked questions