The Baked Brownie

Ingredients

• 155 g (1¼ cups / 5.5 oz)plain flour
• 5 ml (1 teaspoon)salt
• 30 ml (2 tablespoons)dark unsweetened cocoa powder
• 310 g (11 oz)dark chocolate, coarsely chopped
• 230 g (1 cup / 2 sticks)butter, cut into small pieces
• 5 ml (1 teaspoon)instant espresso powder (or 7.5 ml / 1½ teaspoons instant coffee granules)
• 300 g (1½ cups / 10.5 oz)granulated sugar
• 100 g (½ cup / 3.5 oz), packedlight brown sugar
• 5 largeeggs, at room temperature
• 10 ml (2 teaspoons)vanilla extract

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Line a 23 × 33 cm (9 × 13-inch) baking tin with baking parchment.

2. 2

   Mix dry ingredients

   Whisk the flour, salt and cocoa powder together in a medium bowl.

3. 3

   Melt chocolate

   Place the chocolate, butter and espresso powder in a large bowl set over a saucepan of gently 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 saucepan and allow the mixture to reach room temperature.

4. 4

   Add eggs

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

5. 5

   Fold in flour

   Add the flour mixture and fold until only a little of the dry mixture remains visible.

6. 6

   Bake and cool

   Pour the batter into the prepared tin and smooth the top. Bake in the centre of the oven for 30 minutes, turning the tin halfway through. They are ready when a toothpick inserted into the centre comes out with a few moist crumbs. Cool completely, then lift out using the parchment and cut into squares.

What are baked brownies?

Brownies are a classic American-style chocolate bake, cut into squares and usually somewhere between a cake and a confection. This version takes its cue from the rich, dense brownies associated with the Baked bakery.

Dark chocolate, cocoa and a little espresso powder build a deep chocolate flavour, while the modest amount of flour helps keep the centre fudgy rather than light and cakey.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 8g protein, 77g carbs, 36g fat.

Most of the carbohydrates come from the two sugars and flour, while butter and dark chocolate contribute much of the fat. Eggs add some protein, though these brownies are still mainly a rich sweet treat. For a more balanced plate, serve a square with fresh fruit and have it after a meal that includes a protein-rich main.

The chocolate base

Chocolate and butter: Melt them gently over simmering water so they combine smoothly without scorching. Keep the bowl above, rather than touching, the water.

Espresso powder: It is mixed into the melting chocolate to deepen the chocolate notes. The finished brownies need not taste like coffee.

Getting the texture right

Eggs: Bring them to room temperature so they incorporate readily into the chocolate mixture. Add them in two batches, whisking only until each is combined.

Flour: Fold it in gently and stop while a little flour is still visible, as the method specifies. Overmixing at this stage can make the brownies more cake-like.

Watch the baking cues

Oven position: Bake the tin in the centre of the oven and rotate it once, halfway through the 30-minute bake, to encourage even cooking.

Toothpick test: Look for a few moist crumbs on the pick, not a completely clean result. The brownies continue to settle as they cool, so let them cool fully before cutting.

Cutting neat squares

Parchment: Leave enough paper over the edges to lift the cooled slab from the tin. This makes it easier to cut without scraping the tin.

Clean cuts: Use a sharp knife and wipe it between cuts if the dense centre clings to the blade. Cut into nine squares as a straightforward way to divide the batch.

What to serve with them

Fruit: Serve a square with fresh raspberries or sliced strawberries for a bright contrast to the rich chocolate.

Cream or ice cream: A spoonful of lightly whipped cream or a scoop of vanilla ice cream makes this a more substantial dessert. Coffee or tea also suits the brownies without adding another dessert topping.

Recipe notes & tips

• Chop the chocolate into fairly even pieces so it melts at a similar rate.
• Keep the water at a gentle simmer while melting the chocolate and butter.
• Let the chocolate mixture cool to room temperature before adding the eggs.
• Use room-temperature eggs to help them blend into the chocolate mixture.
• Begin checking the centre at the 30-minute mark and use the moist-crumb cue.
• Wait until the brownies are completely cool before lifting and cutting them.

Variations

• Add walnuts: Fold chopped walnuts into the batter with the flour mixture for a crunchy contrast.
• Add pecans: Stir chopped pecans through the batter for a nutty version.
• Use coffee granules: Replace the espresso powder with 7.5 ml (1½ teaspoons) instant coffee granules.
• Add chocolate chunks: Fold extra chopped dark chocolate into the batter for pockets of melted chocolate.
• Serve with berries: Add fresh raspberries or strawberries alongside each square for a fruity contrast.

Common mistakes to avoid

• Boiling the water hard: A vigorous boil can overheat the chocolate; keep the saucepan at a gentle simmer.
• Adding eggs too soon: Hot chocolate mixture can affect the eggs; wait until it has cooled to room temperature.
• Overwhisking the eggs: Too much mixing after adding them can make the brownies cakier; whisk only until combined.
• Mixing the flour thoroughly: Working the batter too much can affect the fudgy texture; fold until just a little flour remains visible.
• Waiting for a clean toothpick: That can mean the brownies have baked too long; take them out when a few moist crumbs cling to it.
• Cutting while warm: Warm brownies are more likely to crumble; cool them completely before slicing.

How to store

Store the cooled brownies in an airtight container at room temperature for up to 3 days. To serve them warm, heat an individual square briefly in the microwave; avoid overheating, which can dry it out.

Frequently asked questions