the baked brownie.

Don’t be mad at me.

I know it was just last week that I gave you a three-layer brownie/espresso mascarpone/whipped cream/toffee masterpiece.

It was sinful, yes.

But – I realized something important as I posted on that outrageous torte: I’ve yet to share a brownie recipe with you. No layered brownie cakes, no crazy peanut-butter filled concoctions, but just a good, plain ol’ brownie recipe. Everyone needs a classic brownie recipe, right?

These brownies are from the popular Baked cookbook, a trendy and unique collection of recipes by two guys who left their careers in advertising to open their very own dream bakery in Brooklyn.

{I can relate to that}

Many of the recipes are famous because they have some kind of a funky twist, like chocolate cakes using Ovaltine or malt powder. These brownies in particular have made their way well across the blogosphere – that’s for sure – but I felt compelled to share them with you nonetheless. Because like I said, we all need a classic brownie recipe, and if I can share this with just one or two people who didn’t have one, I’m a happy girl.

The key to these brownies is that there are no leavening agents {read: baking soda or powder} in the batter. The purpose here was to create a brownie that was dense, fudgey, and rich – not cake-like. That’s the kind of brownie I’m into, and so these were my perfect match. They even have that perfect, crackly top that I tend to lust after.

And they’re also one of Oprah’s favorite things, if that happens to tickle your fancy.

The Baked Brownie

From Baked: New Frontiers in Baking

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate, 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 packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

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

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 room temperature.

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.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

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 lift them out of the pan using the parchment paper. Cut into squares and serve.

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.